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Digitized  by  the  Internet  Archive 

in  2006  with  funding  from 

Microsoft  Corporation 


http://www.archive.org/details/cookeryforworkinOOunitrich 


The  Helping  Hand  Club 


Tissue  IRo.  I 


COOKERY 


FOR 


WORKING-MEN'S  WIVES 


REPRINTED    FROM 

Reports  from  ttje  Cottsttla  of  tfje  WimtzU  states, 

No.  107. 


<&-Z.#£ 


NEW   ALMADEN 

1890 


The  Helping  Hand  Club 


Ussue  IRo.  I 


COOKERY 


FOR 


WORKING-MEN'S  WIVES 


REPRINTED     FROM 

fteports  from  tfje  Consuls  of  tfje  8&m'teD  States, 

No.  107. 


Off  TEW        ■ 

7BESIT 


NEW   ALMADEN 

1890 


VY,  SEPTEMBER  29,   1888. 


A  Miners'  Club-House. 

A  social  organization  known  as  the  "  Help- 
ing Hand "  was  organized  a  few  years  ago  at 
the  New  Almaden  quicksilver  mines,  Santa 
Clara  county.  The  company  supplied  a  build- 
ing for  the  club-house,  and  this  is  well  fur- 
nished and  arranged  for  social  purposes.  Mr. 
Randol,  the  manager  of  the  company,  con- 
ceived the  idea  of  fitting  up  a  comfortable  hall, 

with  reading-room  and  kitchen  attached,  and 
this  was  carried  out  successfully.  All  who  pay 
$1  a  month  to  the  "  Miners'  Fund  "  are  entitled 
to  the  privileges  and  can  come  to  the  hall  when 
open,  play  games,  read,  or  take  a  cup  of  tea, 
chocolate  or  coffee,  with  cake.  No  gambling  or 
drinking  of  spirituous  liquors  is  allowed.  Smok. 
ing  is  permitted  in  the  main  hall,  also  games, 
and  in  the  reading-room  no  smoking  or  talking 
is  allowed.  There  is  a  good  library,  and  all  the 
magazines  and  daily  and  weekly  papers  are  kept 
on  file. 

The  attendance  is  good,  the  rooms  being  very 
generally  frequented  in  the  evenings.  There  is 
a  cook-room  where  light  refreshments  are  serv- 
ed at  moderate  cost.  Entertainments  of  vari- 
ous kinds  are  given  in  the  hall.  Most  of  the 
amusements  are  arranged  by  the  residents  and 
are  free.  There  are  sometimes  dramatic  enter- 
tainments given  by  outsiders  at  which  an  ad- 
misBion  is  charged,  the  main  hall  or  auditorium 
being  fitted  with  a  stage  and  scenery,  so  that  it 
is  possible  for  small  companies  to  render  plays 
there. 

The  Helping  Hand  Society  is  almost  wholly 
oonducted  by  the  mine  management.  The 
'•Miners'  Fund,"  by  which  it  is  maintained,  is 
made  up  by  monthly  contributions  of  $1  from 
each  adult  employe  of  the  company.  The  build- 
ing of  the  society  is  shown  in  the  accom- 
panying   engraving,   which   was  made    direct 

'  from  a  photograph  taken  by  Mr.  Bulmore,  one 
of  the  officers  of  the  mine,  who  is  a  skillful 
amateur  photographer. 


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COOKERY 


FQR 

WORKING-MEN'S    WIVES 


REPORT  BY  UNITED  STATES  CONSUL  UNDERWOOD,  OF  GLASGOW. 


I  have  the  honor  to  state  that  I  was  lately  invited  to  be  present 
at  a  "  demonstration"  of  a  school  for  women  in  cooking  and  other 
branches  of  domestic  economy.  I  should  not,  perhaps,  be  justified 
in  making  this  report  if  the  instruction  followed  ordinary  lines. 
The  novelty  consists  partly  in  cheapness,  and  having  seen  a  good, 
palatable,  and  nutritious  meal  for  six  persons  prepared  at  a  cost 
of  Is.  (24  cents),  and  having  observed  the  ameliorating  influences 
flowing  out  from  the  school,  I  have  thought  some  account  of  it 
might  be  of  use  in  certain  crowded  districts  of  the  United  States, 
where  the  advice  and  assistance  of  the  benevolent  is  needed. 

The  school  was  established  three  years  ago  in  Govan,  a  large 
ship-building  town  adjoining  Glasgow,  by  Mrs.  John  Elder,  widow 
of  the  well-known  ship-builder,  and  all  the  expenses  thus  far  have 
been  paid  by  her.  It  is  held  in  Broomloan  Hall,  belonging  to  the 
Established  Presbyterian  Church,  under  the  charge  of  Rev.  Dr. 
Macleod,  who,  with  Mrs.  Macleod,  has  taken  an  active  part  in 
promoting  the  work. 

The  teacher,  Miss  Martha  H.  Gordon,  is  a  sensible  and  practical 
woman,'  and  has  shown  great  tact  in  gaining  the  good-will  and 
sympathy  of  those  among  whom  she  has  labored.  This  confidence 
appears  to  be  an  indispensable  prerequisite ;  the  distrustful  attitude 
of  those  needing  help  often  frustrates  any  attempt  to  benefit  them. 


4  #         COOKERY    FOR    WORKING-MEN  S    WIVES. 

The  school,  though  primarily  aiming  at  humble  things,  seems  likely 
to  have  the  broader  effect  of  raising  the  plane  of  life  and  morals. 

The  pupils  are  in  two  classes  (1),  mothers  and  unmarried  women 
over  twenty,  and  (2)  girls  of  twenty  and  under.  Girls  are  not 
generally  received  until  they  have  left  school.  Each  class  meets 
twice  a  week  for  lessons  in  cooking  and  once  a  week  for  darning 
and  mending.    Instruction  is  also  given  in  starching  and  ironing. 

In  the  leisure  hours  of  every  day  Miss  Gordon  goes,  as  a  friendly 
adviser,  to  houses  in  the  district,  wherever  she  is  asked — some- 
times to  pupils'  houses,  sometimes  to  others — giving  practical  in- 
structions upon  all  household  matters.  The  mothers'  class  this 
last  season  numbered  over  two  hundred,  the  younger  class  about 
one  hundred  and  thirty.  The  attendance  was  naturally  more 
regular  in  the  latter.  The  numbers  in  both  classes  have  been  far 
too  large  for  one  teacher.  From  seventy -five  to  one  hundred  should 
be  the  maximum  number,  and  for  the  next  season  additional 
teachers  will  be  employed. 

The  two  classes  represent  about  two  hundred  families,  all  of 
which,  and  a  great  many  more,  have  been  often  visited  by  the 
teacher.  The  pupils  are  the  wives  and  daughters  of  workmen  in 
ship-yards  and  machine-shops,  and  of  common  laborers.  The 
teacher  thinks  there  is  a  visible  improvement  in  the  condition  of 
at  least  thirty  families,  with  hopeful  signs  in  more.  The  gain  is 
in  personal  neatness,  in  manners,  speech,  and  general  tone.  The 
houses  are  more  tidy  and  the  children  better  clothed,  and  there 
are  other  cheerful  signs,  such  as  flower-pots  in  the  windows.  The 
teacher  thinks  the  younger  pupils  will  be  lifted  permanently,  and 
not  relapse  when  they  become  mothers  of  families.  At  present  the 
chief  obstacle  in  the  way  of  improvement  is  the  want  of  education. 
The  girls  read  fairly,  but  write  with  difficulty. 

The  heads  of  these  families  earn  from  15.s.  to  25s.  per  week 
($3.75  to  $6.25).  For  a  "  house"  of  one  room  (meaning  one  room 
in  an  apartment  house)  the  rent  is  from  £0  to  £7  per  annum  ($29.10 
to  $34.02);  for  a  house  of  two  rooms  from  £7  to  £9  ($34.02  to 
$43.74).  The  taxes,  water,  and  gas  amount  to  about  one-fifth  as 
much  as  the  rent  in  addition.  A  very  little  arithmetic  is  necessary 
to  show  how  small  a  sum  is  left  for  clothing  and  food.  From 
these  statements  the  importance  of  a  system  of  instruction  by  which 
food  can  be  prepared  at  a  low  cost  will  be  evident, 

In  many  respects  the  instruction  has  been  general — that  is,  as 
to  the  ways  and  means  by  which  all  successful  cooking  is  best 
carried  on ;  but  the  materials  have  been  chosen  with  rigid  economy, 


COOKERY    FOR    WORKING-MEN  S    WIVES.  O 

so  as  to  produce  satisfactory  results  with  the  least  money.  It  is 
easy  enough  to  cook  good  dinners  when  there  is  an  unlimited 
larder. 

Mrs.  Elder  offered  a  series  of  prizes  in  money  and  in  books,  from 
£2  ($9.72)  downwards,  and  on  the  day  of  the  "  demonstration" 
there  was  a  long  show  of  bowls  filled  with  hotch-potch  (a  broth 
with  an  abundance  of  minced  vegetables),  of  oat-cake,  and  of 
"  scones"  (thin  wheaten  cakes,  made  light  with  baking-powder). 
There  were  shown,  also,  specimens  of  mending  clothes,  of  darning 
stockings,  of  ironing  shirts,  etc.  The  teacher,  assisted  by  two 
pupils,  stood  upon  a  platform  before  the  cooking  range,  and  went 
through  all  the  operations  required  to  prepare  and  cook  a  meal. 
Every  process  and  mode  of  manipulation  was  explained  step  by 
step.  This  occupied  nearly  two  hours,  and  there  were  produced 
several  excellent  dishes ;  a  fish  soup,  a  kidney  and  liver  soup,  and 
a  meat  pie  were  the  most  successful.  The  fish  soup  was  made  of  a 
large  cod's  head,  with  the  addition  of  rice,  onions,  and  potatoes. 
The  kettle  contained  over  6  quarts,  and  the  cost  was  a  little  more 
than  sixpence.  The  meat  pie  is  called  "  sea  pie,"  because  it  is  in 
general  use  among  sailors.  The  peculiar  excellence  of  Miss  Gor- 
don's method  is  in  making  the  meat  tender  and  the  crust  light  and 
not  greasy.  The  flavor  was  excellent.  The  exact  cost  of  each 
dish  was  given. 

The  competition  was  not  for  the  production  of  any  one  dish. 
Each  competitor  furnished  in  writing  a  plan  for  a  series  of  fourteen 
dinners  for  a  family  of  six,  no  dinner  to  exceed  Is.  (24  cents)  in 
cost,  the  price  and  quantity  of  each  ingredient  to  be  stated.  One 
dinner  was  produced  by  each,  for  which  the  soup  was  broth.  Each 
competitor  also  baked  scones  and  oat-cakes. 

After  the  examination  of  the  specimens  of  cookery,  mending, 
etc.,  the  company  adjourned  to  the  large  hall.  The  chair  was 
taken  by  Dr.  McLean,  surgeon-general  of  the  British  army,  who 
made  a  speech  full  of  good  sense  and  of  practical  knowledge,  and 
with  a  clearness  and  beauty  of  phrase  that  left  nothing  to  be  de- 
sired. The  hall  was  completely  filled  by  the  pupils  and  their 
families  and  friends.  The  prizes  were  given  to  the  successful 
competitors,  and  a  large  number  of  books  were  bestowed  upon 
other  meritorious  pupils.  The  scene  was  really  affecting,  mainly 
on  account  of  the  condition  of  the  people  interested.  The 
bestowal  of  honors  at  a  university  was  a  commonplace  affair  in 
comparison. 

The   time  will   soon  come,  if  it  has  not  come  already,  when 

j|I7BJSIt 


V 


6  COOKERY    FOR    WORKING-MEN'S    WIVES. 

efforts  of  the  kind  here  described  will  be  needed  in  the  more 
populous  districts  of  the  United  States,  and  without  depreciating 
the  benevolent  institutions  which  aim  to  diffuse  intellectual  and 
moral  influences  among  the  working  people,  I  submit  that  showing 
them  how  to  live  comfortably  upon  their  small  wages  and  inducing 
them  to  cultivate  habits  of  order,  neatness,  and  self-respect  is  not 
less  important. 

F.  H.  UNDERWOOD, 

United  States  Consulate,  Consul. 

Glasgow,  September  6,  1888. 


COOKERY     FOR    WORKING-MEN  S    WIVES. 


[Inclosure  in  Consul  Underwood's  report.] 

COOKERY  FOR  WORKING-MEN'S  WIVES. 

(By   Martha  H.  Gordon,  as  taught  in  Mrs.  John  Elder's  domestic  cookery  classes,  at  Govan,  near 

Glasgow,  Scotland.) 

PREFACE. 

One  of  the  principal  objects  of  the  instruction  in  domestic 
economy  provided  and  organized  in  Govan  some  years  ago  by 
Mrs.  John  Elder,  is  to  teach  plain  and  economical  cookery  to 
women  in  classes,  and  especially  at  their  homes. 

Since  this  movement  was  begun,  domestic  economy  has  been 
more  largely  taken  up  by  school-boards  in  classes  from  the  fifth 
standard  upwards.  Obviously,  however,  great  need  still  exists, 
and  must  continue  to  exist — many  children  leaving  the  schools 
before  they  reach  the  fifth  standard — for  instruction  of  the  kind, 
and  given  in  the  mode  contemplated  by  Mrs.  Elder.  The  recipes 
in  this  little  cookery  book  are  among  those  which  I  have  been  in 
the  habit  of  teaching  and  illustrating,  in  fulfillment  of  the  duties 
assigned  to  me  by  Mrs.  Elder.  They  are  here  printed  in  the  hope 
that  they  may  be  useful,  not  only  to  those  attending  the  classes 
here  and  in  the  homes  of  Govan,  but  to  the  wives  and  daughters 
of  artisans  elsewhere.  Some  recipes  for  more  advanced  cookery 
have  been  added,  together  with  directions  in  regard  to  washing, 
sanitary  hints,  etc.  But  it  will  be  observed  that  the  great  aim  kept 
in  view  is  to  help  working-men's  wives  to  provide  thoroughly  good 
and  nutritrious  food  for  their  families  at  the  smallest  possible  cost. 

Some  of  the  ingredients  are,  perhaps,  not  commonly  used,  but 
the  use  of  them  does  not  involve  much  trouble,  and  they  will  be 
found  to  make  nutritious  and  substantial  meals. 

(1)  Let  me  say,  do  not  despise  the  importance  of  proper  food  to 
the  human  body.  In  order  to  nourish  properly  every  part  of  the 
human  body  food  should  be  carefully  prepared  and  often  varied. 
It  is  one  of  the  duties  of  women,  and  a  very  important  one,  to 
attend  to  this.  The  mother  of  a  family  should  grudge  no  trouble 
to  gain  skill  and  knowledge  as  to  the  best  method  of  providing 
nourishing  and  palatable  food  for  her  husband  and  children.  My 
experience  has  shown  me  that  there  are  very  many  good,  nutritious 


8  COOKERY     FOR    WORKING-MEX's    WIVES. 

dishes  to  be  made  at  exceedingly  small  cost.  Unhappily,  there  are 
comparatively  few  who  will  take  enough  thought  or  trouble  to 
prepare  them.  How  many  homes  would  be  healthier,  brighter, 
and  happier  if  our  women  could  only  be  brought  to  see  how  much 
depends  on  them,  and  bestir  themselves  in  the  matter. 

(2)  Do  not  despise  the  use  of  what  are  called  scraps  of  meat. 
Scraps  of  meat,  which  can  be  got  cheap  from  the  butcher,  will,  with 
care  and  attention,  make  good  pies  and  stews,  and  are  as  nutritious 
as  more  expensive  cuts.  A  working-man's  wife  who  studies 
economy  and  tries  by  careful  cooking  to  get  all  the  nourishment 
possible  out  of  food  will  be  able  to  feed  her  family  on  a  tenth  of 
what  one  who  is  careless  and  ignorant  requires. 

(3)  The  great  art  in  cooking  is  to  keep  in  all  the  nutrition,  salts, 
etc.,  of  our  foods,  and  to  prevent  them  from  being  wasted  in  vapor 
up  the  chimney  or  through  the  house.  All  foods,  whether  heat- 
giving,  flesh-forming,  or  stimulant,  should  therefore  be  cooked  so 
as  to  keep  in  their  several  juices  and  flavors.  All  foods  over  or 
under  done  are  wasteful. 

(4)  Of  the  various  modes  of  cooking  I  think  one  of  the  most 
economical,  if  attended  to,  is  stewing.  A  clean  pot  with  a  close  lid 
is  required  for  stewing.  After  the  stew  is  in  the  pot  and  warm  do 
not  remove  the  lid  till  it  is  ready,  but  give  the  pot  a  shake  once  or 
twice  to  keep  it  from  sticking,  and  when  done  you  will  have  a  dish 
with  all  the  nourishment  and  flavor  in  it. 

(5)  To  boil  meat  for  soup  put  it  in  cold  water,  to  dissolve  all  the 
juices.  To  boil  meat  so  as  to  keep  in  the  juices  put  it  in  boiling 
water  and  boil  fast  for  ten  minutes,  to  form  a  crust  to  keep  in  the 
juices,  then  simmer. 

(6)  All  bones  for  soup  should  be  boiled  for  some  hours,  when 
the  fire  is  not  otherwise  in  use,  so  as  to  take  all  the  goodness  out  of 
them,  and  this  has  not  been  done  until  they  are  perfectly  light. 
The  common  practice  of  taking  only  two  hours  to  boil  a  bone  for 
soup  is  both  careless  and  extravagant.  If  you  wish  to  make  a 
penn}'-  go  as  far  as  possible  by  preventing  the  loss  from  any  article 
of  food  you  cook  of  a  single  element  of  flavor  or  nutritiveness, 
which  is  the  object  of  perfect  and  economical  cookery,  remember 
to  boil  long  and  slowty,  keeping  the  lid  of  your  pot  on  as  much  as 
possible.  By  this  means  a  pot  of  soup  costing  only  a  few  pennies 
will  be  more  savory  and  enjoyable  than  one  costing  many  shillings 
and  carelessly  made. 

(7)  Some  sweet  herbs,  such  as  thyme,  marjoram,  mint,  etc.  (which 
can  be  grown  at  your  windows),  or  a  little  celery  seeds  and  two  or 


COOKERY     FOR     WORKING-MEN's     WIVES.  9 

three  cloves  tied  in  a  bit  of  muslin  are  a  great  improvement  to 
many  soups  and  stews. 

(8)  It  is  much  better,  when  you  can,  to  grate  your  vegetables  ; 
both  the  flavor  and  color  is  better  than  when  boiled  and  put 
through  a  sieve. 

(9)  In  selecting  vegetables  see  that  they  are  perfectly  fresh. 
After  washing  and  trimming  them,  leave  them  in  cold  water  and 
salt  for  an  hour,  so  as  to  get  rid  of  any  slugs  and  make  them  crisp 
if  drooping.  To  cook  green  vegetables,  such  as  cabbage,  greens, 
etc.,  have  plenty  of  water  with  salt  and  a  little  soda  in  it,  and  when 
quite  boiling  put  in  the  vegetables  and  boil  quickly.  Do  not  close 
lid  of  pot,  and  remove  all  scum  as  it  rises.  Without  attention  to 
these  directions  the  vegetables  will  not  be  a  good  color.  All  water 
that  green  vegetables  have  been  boiled  in  should  be  taken  to  the 
ash  pit,  as  if  put  down  the  sink  the  smell  would  be  very  unpleasant 
in  the  house.  With  roots,  such  as  turnips,  carrots,  etc.,  the  lid 
may  be  kept  on  the  pot.  Turnips  should  be  peeled  rather  thickly, 
then  cut  in  four,  or  in  slices,  and  boiled  till  tender.  Carrots  are 
only  scraped,  not  peeled,  then  cut  lengthways  in  four,  and  boiled 
till  tender.  If  onions  be  boiled  whole,  care  must  be  taken  not  to 
cut  their  tops  too  short,  as  they  will  fall  to  pieces.  Never  leave 
vegetables  in  the  water  after  they  are  cooked  enough. 

(10)  The  following  recipes  are  specially  intended  for  the  ordin- 
ary kitchen  utensils  and  open  fires.  Some  of  them  may  appear  to 
be  repetitions,  but  this  is  not  the  case,  as  the  same  ingredients, 
when  cooked  in  a  different  way,  will  produce  a  different  result. 
Should  any  of  the  recipes  seem  long,  it  must  be  remembered  that 
they,  in  some  cases,  give  complete  dinners,  and  so  contain  several 
recipes  in  one. 

(11)  The  quantities  specified  are,  as  a  rule,  given  in  proportion 
suitable  for  a  family  from  four  to  six  in  number,  and  the  prices 
given  are  averages.  M.  H.  Gordon. 


PLAIN   HOUSEHOLD  COOKERY. 


Porridge. — To  make  really  good  porridge  let  the  water  come  to 
the  boiling  point  before  the  meal  is  put  in.  Pour  the  meal  in  from 
the  left  hand  in  a  continuous  stream,  stirring  all  the  time  till  it 
comes  to  the  boil.  In  this  consists  the  chief  art  of  porridge  making, 
and  on  its  being  well  done  depends  the  smoothness.  Allow  it  to 
boil  for  ten  minutes,  then  add  the  salt.  Salt  has  a  tendency  to 
harden,  and  would  prevent  the  meal  from  swelling.  Boil  for  ten 
minutes  after  the  salt  has  been  added.     Dish  and  take  with  milk. 

The  quantity  and  consistency  of  the  porridge  must  be  regulated 
by  the  cook. 

Wheat  meal  porridge. — Have  1  quart  of  water  at  the  boiling 
point ;  take  three  good  handfuls,  or  about  2J  teacupfuls,  of  wheat 
meal;  pour  the  meal  regularly  from  the  left  hand,  stirring  all  the 
time.  There  must  be  no  lumps  in  it.  Boil  for  ten  minutes,  add 
salt  to  taste,  and  boil  for  ten  minutes  more.  Serve  with  milk, 
treacle,  or  stewed  fruit. 

Porridge  (for  indigestion). — One  pound  barley  meal,  1  pound 
oatmeal,  2  pounds  wheat  meal,  1  pound  Indian  meal;  mix  well 
together,  proceed  in  the  same  way  as  with  wheat  meal  porridge, 
but  boil  for  half  an  hour  instead  of  twenty  minutes. 

To  make  a  good  cup  of  tea. — One  teaspoonful  of  tea  to  every 
half-pint  of  water  ;  have  the  teapot  well  rinsed  in  hot  water;  put 
in  the  tea,  take  a  piece  of  paper  and  close  the  spout,  set  the  teapot 
near  the  fire,  but  not  so  near  as  to  burn,  for  ten  minutes ;  have  the 
water  boiling  and  add  ;  do  not  let  it  stand  longer  than  six  minutes 
after  adding  the  water.  Remove  the  paper  from  the  spout  and  you 
will  find  you  have  a  cup  of  tea  with  all  the  aroma  in  it.  Sugar 
and  cream  to  taste. 

Be  sure  not  to  allow  the  water  to  boil  too  long.  It  is  best  taken 
when  it  first  comes  through  the  boil. 


COOKERY     FOR    WORKING-MEN's    WIVES.  11 

Coffee. — One  teaspoonful  of  coffee  to  each  breakfast  cup.  An 
earthenware  pot  is  best ;  have  it  very  clean  and  hot.  Put  in  the 
coffee,  close  the  spout  to  keep  in  all  the  aroma,  let  it  stand  at  the 
fire,  not  too  near,  for  ten  minutes  ;  when  the  water  boils,  put  it 
into  the  pot  and  cover  close.  Do  not  boil  your  coffee,  but  see  that 
your  lid  is  very  close,  so  that  all  the  fine  flavor  is  preserved. 

How  to  boil  eggs. — Put  1  pint  of  water  in  a  small  pan;  let  it 
boil;  put  in  the  egg;  if  small,  three  minutes  will  set  it;  if  large, 
four  minutes.  When  boiling  several  eggs  see  that  they  are  as 
nearly  as  possible  the  same  size.  Ten  minutes  is  required  to  boil 
an  egg  hard. 

Poached  eggs. — Put  1  pint  of  water  in  a  small  pan,  with  half  a 
teaspoonful  of  salt,  and  a  tablespoonful  of  vinegar ;  let  it  boil ; 
break  the  egg  carefully  into  the  pan,  and  simmer  for  four  minutes. 
Take  it  out  carefully  and  serve  on  toast. 

French  toast. — Break  and  beat  an  egg  well,  add  a  pinch  of  salt 
and  one  gill  of  milk,  dip  some  neat  slices  of  bread  in  on  both  sides. 
Have  your  frying-pan  with  some  hot  dripping  ready,  then  fry  the 
bread  a  light  brown. 

This  is  good  with  stewed  rhubarb  laid  on  the  top. 

A  nice  breakfast. — One-fourth  pound  of  old  cheese,  a  teacupful 
of  milk,  two  eggs,  a  pinch  of  salt,  a  pinch  of  pepper,  a  small  bit  of 
butter.  Cut  the  cheese  very  thin,  put  it  into  a  frying-pan  with 
half  of  the  milk,  butter,  pepper  and  salt.  Stir  until  the  cheese  is 
melted,  then  add  the  eggs,  well  beaten,  with  the  rest  of  the  milk. 
Cook  for  one  minute  and  spread  on  hot  toast. 

Eggs  stewed  with  cheese. — One  egg  for  each  person.  Let  them 
set  in  a  frying-pan,  remove  them  to  a  plate.  Cut  some  cheese  very 
thin;  put  it  on  the  top  of  the  eggs,  with  salt  and  pepper  to  taste. 
Set  before  the  fire  or  in  the  oven  to  swell,  and  serve  hot. 

Ham  and  eggs. — Put  your  sliced  ham  on  in  a  cold  frying-pan, 
turn  it  two  or  three  times,  taking  care  not  to  let  it  burn.  When 
sufficiently  done  lay  the  ham  on  a  nice  hot  plate.  Break  the  eggs 
into  a  cup,  taking  care  not  to  break  the  yolks ;  slip  one  at  a  time 
into  the  frying-pan  and  baste  with  the  ham  fat.  Keep  the  eggs  as 
round  as  possible,  lift  with  a  slice,  and  lay  on  the  ham. 

Omelet  (plain). — In  making  an  omelet  care,  should  be  taken  to 
have  the  pan  quite  hot  and  perfectly  dry.  Put  into  the  frying-pan 
1  ounce  of  lard,  beat  very  gently  (the  lard  must  not  get  brown). 
The  eggs  are  to  be  very  lightly  beaten,  only  long  enough  to  mix 
them  and  no  more.  Break  4  eggs  into  a  basin,  half  a  teaspoonful 
of  salt,  and  a  quarter  of  a  teaspoonful  of  pepper ;  mix,  pour  into  a 


12  COOKERY    FOR    WORKING-MEN'S    WIVES. 

hot  pan,  and  keep  mixing  quickly,  till  they  are  delicately  set. 
Turn  in  the  edges,  let  it  rest  a  moment  to  set,  turn  it  over  on  a 
dish,  and  serve. 

Omelet. — Two  eggs,  1  teacupful  of  milk,  1  tablespoonful  of  corn 
flour,  1  tablespoonful  sugar,  pinch  of  salt,  teaspoonful  essence 
vanilla.  Put  the  yolks  of  the  eggs  in  a  basin  and  stir  them  till 
they  are  light.  Add  the  milk  to  them,  then  add,  gradually,  to  the 
corn  flour  and  other  ingredients  in  another  basin ;  stir  till  very 
smooth;  beat  the  white  of  the  eggs  to  a  snow  and  add  them  very 
gently  with  the  essence  vanilla  to  the  rest  of  the  mixture.  Have  a 
hot  frying-pan,  put  in  a  little  lard  and  melt,  pour  in  all  the  mix- 
ture, and  hold  it  over  a  gentle  fire  for  a  quarter  of  an  hour,  till  set 
and  well  risen ;  brown  the  sap  before  the  fire,  or  bake  for  a  quarter 
of  an  hour  in  the  oven. 

Colored  eggs  for  Easter. — Eggs  can  be  dyed  a  pretty  color  with 
the  juice  of  a  beet  root,  or  the  peel  of  onions  boiled  in  the  water; 
or,  if  you  have  a  patch  of  fancy  print,  bind  it  round  the  egg  and 
boil  it,  and  it  will  leave  the  impression.  Wash  the  eggs  clean 
before  boiling.     Easter  eggs  should  be  boiled  for  ten  minutes. 

Kedgeree. — One  pound  fish,  one-fourth  pound  rice,  3  eggs,  1 
ounce  butter.  Wash  rice  well,  put  on  in  boiling  water,  and  boil 
till  soft;  boil  the  fish  and  take  away  all  bones  and  skin  and 
separate  into  flakes.  Boil  3  eggs  for  ten  minutes,  then  throw  into 
cold  water  to  prevent  their  turning  black,  then  peel  and  cut  fine. 
Drain  all  the  water  from  the  rice,  put  it  on  the  fire  to  dry,  add  the 
butter,  salt,  pepper,  fish  and  eggs  (saving  one  of  the  yolks),  let  it 
all  warm,  then  dish  and  grate  the  yolk  of  the  egg  over  it. 

Pea  soup  and  potatoes. — One  pound  split  peas,  1  Jd ;  vegetables, 
l^d.;  one-fourth  stone*  potatoes,  1J<1;  total,  4Jd 

Wash  the  peas,  and  leave  them  soak  over  night ;  put  them  on 
with  1  gallon  of  the  water  in  which  they  were  soaked,  and  the 
onions  cut  fine ;  boil  for  one  hour  and  a  half,  add  carrot  and 
turnip  and  two  potatoes,  all  grated ;  boil  for  another  half  hour, 
then  add  a  teaspoonful  of  powdered  mint,  and  serve  hot.  To  be 
taken  with  potatoes. 

Barley  broth. — One  pound  mutton  or  beef  bones,  Id.;  one-half 
pound  barley,  Id. ;  one-half  pound  of  peas,  Id. ;  cabbage,  turnip, 
carrot,  parsnip,  leeks,  parsley,  and  celery,  Id;  total,  4d.  In  most 
places  an  assorted  lot  of  vegetables  can  be  got  for  Id.  or  2d.,  accord- 
ing to  quantity. 

Nothing  can  be  more  nourishing  or  wholesome  than  broth.     It 

*  Note. — The  stone  equals  14  pounds  avoirdupois. 


COOKERY     FOR    WORKING-MEN'S    WIVES.  13 

is  advisable  to  make  sufficient  for  two  days,  as  many  think  the 
second  day's  broth  warmed  up  is  the  best.  It  can  be  made  of  beef 
or  mutton.  The  neck  of  mutton  makes  very  sweet  broth,  but  some 
prefer  a  cut  of  boiling  beef  with  marrow.  Be  sure  to  have  a  pot 
with  a  good  fitting  lid.  Put  on  the  meat  with  2  gallons  of  water, 
barley,  and  peas  (if  peas  are  used,  they  must  be  soaked  the  night 
before),  and  boil  for  one  hour,  then  add  the  cabbage,  turnip,  carrot, 
and  parsnip,  cut  small,  and  part  of  the  carrot  grated.  Boil  very 
slowly  with  lid  closed  for  half  an  hour,  then  add  leeks,  parsley, 
and  celery;  boil  for  another  half-hour;  in  all,  boil  for  two  hours, 
and  serve. 

Sheep's  head  broth. — Head  and  trotters,  Qd;  barley  and  peas, 
Id. ;  mixed  vegetables,  l^d. ;  total,  8Jd. 

Get  head  and  trotters  singed;  have  the  head  split,  take  out  the 
brains,  wash  every  part  well ;  pierce  the  eyes,  and  wash  the  skin 
well  with  the  liquor  that  flows  out;  scape  out  the  eye  cavities  with 
a  knife,  then  put  the  head  and  trotters  in  a  pail  of  clean  water, 
with  a  little  salt  and  soda ;  let  them  steep  all  night ;  take  them 
out,  and  scrape  them  well ;  put  them  in  the  pot  with  1  gallon  of 
water,  a  teacupful  of  peas,  and  three-fourths  of  a  teacupful  of 
barley,  boil  for  three-quarters  of  an  hour ;  add  half  a  turnip  cut  in 
slices,  the  other  half  with  carrot,  parsnip,  and  cabbage  cut  very 
small ;  add  leeks,  celery,  parsley  cut  small,  and  boil  for  another 
hour;  dish  the  broth,  and  serve  head  and  trotters  with  the  slices 
of  turnip  for  garnish.  Sheep's  head  broth  requires  longer  boiling 
than  other  broths. 

Fish  soup. — Cod  head,  Id. ;  vegetables  (carrot,  onion  and 
parsley),  l^d.;  one-half  pound  rice,  0|d.;  one-half  stone  potatoes, 
2d.;  total,  5d. 

Get  a  large  cod  head,  wash  it  well ;  put  in  on  with  cold  water 
(1  gallon),  and  boil  for  an  hour,  then  put  it  through  a  sieve  or 
clean  coarse  cloth ;  wash  the  rice  well  and  add ;  cut  the  onions 
very  fine,  and  add ;  grate  the  carrot,  and  boil  very  slowly  with  lid 
closed  for  one  hour ;  then  add  chopped  parsley  and  all  the  fish 
taken  from  the  head,  with  pepper  and  salt  to  taste.  Serve  hot 
with  potatoes.  A  little  milk  will  improve  the  soup.  It  is  very 
like  oyster  soup. 

Mock  kidney  soup  and  potatoes. — Two  pounds  of  liver,  6d.; 
vegetables  (carrot,  turnip,  onion),  Id.;  one-half  stone  potatoes,  3d.; 
total,  lOd 

Put  on  half  of  the  liver  with  1  gallon  of  water ;  boil  very  slowly 
for  an  hour,  then  take  it  out,  and  grate  it ;  have  the  other  half  cut 


14  COOKERY     FOR    WORKING-MEN'S    WIVES. 

in  nice,  small  pieces,  and  add  ;  grate  the  carrot  and  turnip,  and 
one  potato,  but  do  not  add  the  potato  until  fifteen  minutes  before 
you  take  the  soup  off  the  fire ;  cut  the  onion  very  fine,  and  add  it 
with  the  liver,  carrot  and  turnip ;  boil  very  slowly  for  one  and 
one-half  hours  with  lid  close.  Pepper  and  salt  to  taste,  and  serve 
hot  with  potatoes. 

Potato  soup  and  fried  beans. — One-fourth  stone  potatoes,  \\d.; 
bone,  Id.;  vegetables,  Id.;  1  pound  haricot  beans,  l|<i;  2  ounces 
dripping,  Ofd.;  onions,  0|-cl;  total,  6d. 

Boil  the  bone  for  six  hours  in  1  gallon  of  water;  cut  the  pota- 
toes in  six,  and  add  ;  cut  leeks  fine,  grate  carrot  and  turnip,  and 
add;  boil  for  an  hour  with  lid  very  close,  then  add  a  little  parsley 
cut  fine ;  pepper  and  salt  to  taste.     Serve  hot. 

Beans :  Soak  the  beans  for  sixteen  hours,  then  boil  them  for 
two  and  one-half  hours;  drain  them;  have  a  hot  pan  ready,  put 
in  dripping,  with  onion  cut  fine,  then  add  beans,  and  fry  till  of  a 
pale,  golden  brown. 

Rice  soup  and  baked  haricot  beans. — One-half  pound  rice,  Ofd; 
bone,  Id;  vegetables,  Id;  1  pound  beans,  l%d.;  onions,  Ohd.;  2 
ounces  dripping,  Ofrf.;  salt  and  pepper  to  taste;  total,  5|d 

Soup:  Boil  the  bone  for  six  hours.  When  you  are  going  to 
make  your  soup  see  that  you  have  a  gallon  of  the  water  that  the 
bone  was  boiled  in ;  add  the  rice,  carrot  and  turnip,  grated,  leek 
cut  up  small,  and  a  little  parsley  cut  fine;  boil  for  one  hour;  pep- 
per and  salt  to  taste. 

Beans :  Soak  the  beans  over  night ;  put  them  and  the  onions 
cut  fine  into  a  dish  ;  salt  and  pepper  to  taste ;  add  dripping  and  a 
pint  of  water ;  cover  with  a  close  fitting  lid,  and  bake  in  a  slow  oven 
for  six  hours.     A  most  nutritious  and  savory  dinner. 

Rice  soup,  tripe  and  potatoes. — Sheep's  bag,  2}£d.;  one-half 
pound  rice,  Ofci.;  vegetables,  Id.;  one-fourth  stone  potatoes,  1J(/.; 
total,  5f  d. 

Clean  the  tripe  well,  and  boil  it  slowly  for  five  hours ;  take  it 
out,  and  cut  it  up  into  small  pieces,  and  put  it  into  another  sauce- 
pan with  a  pint  of  stock,  keep  lid  close ;  let  it  simmer  for  two 
hours;  to  remainder  of  stock  add  water  to  make  1  gallon,  add  rice, 
and  let  it  boil  for  half  an  hour  slowly  ;  cut  leeks  and  parsley  fine, 
grate  carrot,  and  add;  boil  for  another  half-hour,  and  serve  hot, 
with  salt  and  pepper  to  taste.     Serve  tripe  with  potatoes. 

Haricot  bean  soup  and  potatoes. — One-fourth  stone  potatoes, 
ljci;  1  pound  beans,  ljd;  vegetables,  Id.;  onions,  OJd;  one-fourth 
stone  potatoes,  1M;  total,  6c/. 


COOKERY    FOR    WORKING-MEN'S    WIVES.  15 

Wash  the  beans,  and  leave  them  to  soak  for  sixteen  hours.  Put 
into  a  clean  pot  with  a  gallon  of  water  and  the  onion  cut  fine. 
Boil  very  carefully  and  slowly  for  two  hours,  then  add  carrot, 
turnip  and  two  potatoes,  all  grated,  and  boil  for  half  an  hour.  Just 
before  serving  add  a  teaspoonful  of  powdered  sage;  salt  and  pepper 
to  taste.     Serve  hot.     To  be  taken  with  potatoes. 

Mulligatawny  soup. — A  calf's  head  and  feet,  4d.;  pepper,  salt, 
carrot  and  turnip,  Id.;  apple,  Id.;  onion,  marjoram,  thyme,  curry 
powder  and  sugar,  Id.;  total,  Id. 

Scald  the  head  and  feet  in  hot  water,  having  about  the  size  of  a 
nut  of  soda  in  the  water;  then  scrape  the  hair  all  off,  wash  clean, 
and  boil  for  about  two  hours;  then  strain  the  stock  through  a  sieve 
or  cloth;  take  all  the  meat  from  the  bones,  cut  into  small  dice,  and 
put  it  back  into  the  soup;  add  water  until  you  have  1  gallon  ;  then 
cut  the  apple,  onion,  and  half  of  the  carrot  and  turnip  into  small 
dice,  and  fry  them  in  a  pan;  grate  the  other  half  of  the  turnip  and 
carrot,  and  add  all  to  the  soup,  also  a  teaspoonful  of  powdered 
marjoram,  curry  powder,  thyme,  and  sugar,  pepper  and  salt  to 
taste,  and  boil  for  one  hour. 

Mock  cock-a-leekie  (very  good). — Two  pounds  veal,  Qd,;  leeks, 
2d.;  four  cloves,  blade  of  mace,  one-half  teaspoonful  of  celery  seed, 
Id.;  total,  9d. 

Boil  the  veal  slowly  for  two  hours  in  1  gallon  of  water,  with  the 
cloves,  mace  and  celery  seed  tied  up  in  a  muslin  bag.  When  the 
veal  has  boiled  two  hours  take  it  out  and  add  the  leeks,  well 
washed  and  cut  fine.  Cut  up  the  veal  in  small  pieces,  add  to  soup. 
When  the  leeks  have  boiled  half  an  hour  add  the  potato,  grated; 
boil  for  fifteen  minutes ;  take  out  the  muslin  bag.  Salt  and  pepper 
to  taste ;  serve  hot. 

Mock  turtle  soup. — Calf's  head,  a  small  piece  of  the  lights,  Qd.; 
small  piece  of  the  liver,  one-fourth  pound  fat  pork,  2d.;  1  tea- 
spoonful of  cinnamon,  1  of  allspice,  one-half  of  cloves,  one-half  of 
cayenne  pepper,  Id.;  1  lemon,  Id.;  one-half  pound  flour,  0\d.;  3 
potatoes,  0%d.;  3  eggs,  3d;  total,  Is.  2d. 

Wash  and  soak  the  head,  lights,  and  liver  for  some  hours. 
Boil  them  very  carefully,  keeping  the  lid  close.  Cut  the  meat  up 
into  small  strips,  fry  the  pork,  cut  it  up  into  small  pieces  and  add 
all  to  the  soup.  Veal  should  have  1  gallon.  When  it  boils  put  in 
the  cinnamon,  allspice,  cloves  and  cayenne  pepper.  Grate  the  rind 
of  the  lemon,  add  it  with  the  juice  to  the  soup.  Grate  the  three 
potatoes  and  add.  Brown  the  flour  before  the  fire,  mix  it  smooth, 
and  add;  let  it  all  boil  for  ten  minutes.     Have  3  hard-boiled  eggs, 


16  COOKERY     FOR    WORKING-MKN's    WIVES. 

slice  them  up  into  the  tureen,  and  pour  the  soup  on  the  top  of 
them.  This  recipe  is  equal  to  real  turtle  soup.  It  can  be  made 
with  force  meat  balls,  which  are  an  improvement. 

Sea  pie  and  potatoes. — One  pound  scrap  meat,  5d.;  vegetables, 
lei.;  suet,  Id.;  flour,  Id.;  baking  powder;  one-fourth  stone  potatoes, 
1 R;  total,  9$d. 

Get  nice  fresh  meat  and  cut  it  into  small  pieces.  Wash  and  cut 
up  onions,  carrot,  turnip;  put  into  stew-pan  with  two  cups  of  boil- 
ing water ;  set  on  the  fire.  Mince  suet  fine  and  mix  with  the  flour,  a 
pinch  of  salt,  one-half  teaspoonful  of  baking  powder,  mix  with  cold 
water,  roll  out  paste  the  size  of  the  pan  lid,  put  it  on  top  of  the 
meat  and  vegetables,  and  let  all  steam  for  one  and  one-half  hours 
at  the  side  of  the  fire,  not  boiling  but  at  the  boil.  When  done  cut 
the  paste  in  four  and  take  it  out  with  the  fork,  then  the  meat  and 
vegetables,  and  put  the  paste  on  top  of  all  as  it  was  in  the  pot. 
Serve  hot  with  potatoes. 

Potatoes  and  stewed  tripe. — Sheep's  bag,  2\d.;  one-fourth  stone 
potatoes,  \\d.\  one-half  pound  onions,  0|d;  total,  \\d. 

Get  a  sheep's  bag  and  clean  it  well  with  hot  water,  not  boiling 
but  very  hot,  then  leave  it  over  night  in  salt  and  water,  put  it  on 
and  let  it  stew  very  gently  for  three  hours  in  2  pints  of  water.  Cut 
up  the  onion  very  small,  and  cut  the  tripe  up  into  nice  pieces ;  re- 
turn the  tripe  to  the  soup  with  onion  and  a  large  tablespoonful  of 
flour,  then  stew  for  another  hour.  If  you  can  afford  it,  Id.  worth  of 
milk  added  to  this  would  make  it  better.    Serve  hot  with  potatoes. 

"Hot  pot,"  or  stewed  mutton  and  potatoes. — One  pound  flank 
of  mutton,  4-|d.;  carrot,  turnip,  onion,  Id.;  one-fourth  stone  pota- 
toes, l%d.;  total,  Id. 

Wash  and  pare  potatoes,  cut  into  four  or  six ;  pare  turnip,  cut 
in  slices ;  scrape  carrot  and  cut  in  slices ;  cut  onion  fine ;  cut 
mutton  into  small  pieces ;  put  a  little  of  it  into  the  bottom  of  the 
stew-pan,  then  potatoes,  onion,  carrot,  turnip,  mixed  with  pepper 
and  salt,  then  some  more  mutton,  till  all  is  in  ;  add  1  pint  of  water, 
and  steam  for  two  hours.     Serve  hot. 

German  pie. — One-fourth  stone  potatoes,  \\d.;  red  herring,  Of  c?.; 
1  pound  flour,  l\d.;  one-fourth  pound  dripping,  lhd.;  pepper,  salt, 
baking  powder,  0\d.;  total,  5|c?. 

Wash,  pare  and  slice  potatoes,  soak  the  herring  in  warm  water, 
and  divide  into  flakes;  put  the  sliced  potatoes  and  herring  into  a 
pie  dish,  well  mixed  with  a  little  pepper  and  1  ounce  of  dripping. 
If  the  herring  is  not  salt,  add  a  little  salt,  cover,  and  bake  for  two 
hours. 


COOKERY    FOR    WORKING-MEN'S    WIVES.  17 

Cover:  Mix  the  flour  and  3  ounces  of  dripping  with  a  tea- 
spoonful  of  baking  powder  and  a  saltspoonful  of  salt ;  make  a  stiff 
paste  with  cold  water,  roll  out  to  the  size  of  the  pie  dish  and  cover. 
Serve  hot. 

A  good  "poor  man's"  pie. — One-fourth  stone  potatoes,  lfd;  3 
ounces  tapioca,  Of  d;  one-half  pound  onions,  Of  d;  1  pound  flour, 
1  f  d;  one-fourth  pound  dripping,  lfd;  pepper,  salt,  baking  powder, 
Old.:  total,  5fd 

Mode :  Wash,  pare  and  slice  the  potatoes.  Have  the  tapioca 
washed  and  soaked  in  cold  water  for  an  hour  before  it  is  wanted. 
Cut  onion  fine.  Take  1  ounce  of  the  dripping  and  put  a  little  in  the 
bottom  of  a  pie  dish,  then  onion,  then  some  of  the  soaked  tapioca,  then 
potatoes,  salt  and  pepper.  Repeat  till  all  are  in,  then  cover.  Take 
the  1  pound  of  flour,  3  ounces  dripping,  a  teaspoonful  of  baking 
powder  and  a  saltspoonful  of  salt,  mix  well  and  add  cold  water 
to  make  a  stiff  paste,  roll  out  and  cover.  Bake  for  two  hours. 
Serve  hot. 

A  good  savory  pie. — One  pound  ox  liver,  3d;  one-fourth  stone 
potatoes,  lfd;  1  pound  flour,  lfd;  one-fourth  pound  lard,  l£d; 
pepper,  salt,  onion  and  baking  powder,  Of  d;  total,  Sd. 

Mode:  Cut  the  liver  in  small  pieces,  also  the  onion.  Pare 
the  potatoes  very  thin,  cut  in  slices,  and  put  them  in  pie  dish 
in  layers  with  pepper  and  salt.  When  all  in,  add  water  till 
three  parts  full. 

Cover :  Take  flour,  lard,  a  teaspoonful  of  baking  powder,  and  a 
saltspoonful  of  salt ;  mix  well ;  add  cold  water  to  make  a  paste ; 
roll  out  and  cover  pie  dish  and  bake  for  two  hours. 

Stewed  calfs  head  and  potatoes. — Calf's  head,  4d;  onions, 
Of  d.;  potatoes,  one-half  stone,  3d;  total,  7f  d. 

Wash  the  head  well  and  leave  it  to  soak  for  some  hours  in 
water  and  a  little  salt.  Break  up  the  head.  Put  it,  with  1 
quart  of  water  and  the  onions  cut  fine,  into  a  nice  clean  pot. 
Let  it  boil,  and  then  only  keep  it  at  the  boil,  without  boiling, 
for  three  hours,  and  you  have  a  good  savory  stew  to  eat  with 
potatoes. 

Lentils  and  rice. — One  pound  lentils,  lfd;  one-half  pound  rice, 
Of.;  onions,  0|d;  dripping,  Ofd;   total,  3d 

Wash  the  lentils,  soak  them  over  night,  and  put  them  into  a 
saucepan  with  3  quarts  of  water.  Boil  for  two  hours  very  slowly ; 
then  add  the  rice  (after  washing  it),  with  onion  cut  fine  and 
dripping.  Let  the  rice  boil  until  it  absorbs  all  the  water.  This 
makes  a  good  substantial  dinner. 


18  COOKERY    FOR    WORKING-MEN'S    WIVES. 

Rice  and  cabbage. — One  pound  rice,  l|c?.;  1  cabbage,  Id.; 
dripping,  0|c?.;  total,  3c?. 

Wash  the  cabbage  well  and  boil  it  soft  in  salt  and  water.  Wash 
the  rice  and  boil  it  soft  and  dry.  Mash  the  cabbage  well ;  add  it 
to  the  rice  with  the  dripping,  and  pepper  and  salt  to  taste.  Mix 
well  and  serve  hot.     Good. 

Potato  pie. — One-fourth  pound  suet,  IJc?.;  onions,  O^c?.;  one-half 
pound  oatmeal,  Ofc?.;  one-fourth  stone  potatoes,  ljc?.;  1  pound  flour, 
l|c?.;  one-fourth  pound  lard,  l|c?.;  baking  powder;  total,  6fc?. 

Chop  the  suet  very  fine,  cut  the  onions  small,  pare  the  potatoes 
very  thin,  and  cut  in  slices.  Take  a  large  pie  dish,  scatter  some 
suet  in  first,  then  some  onions,  then  some  meal,  and  a  layer  of 
potatoes,  pepper  and  salt,  till  all  is  in.  Put  potatoes  on  the  top, 
then  cover  with  a  crust  made  of  the  flour,  lard  and  1  teaspoonful 
of  baking  powder.     Bake  for  two  hours  in  moderate  oven. 

Savory  meat  pie  with  potatoes. — One-half  pound  liver,  l|c?.; 
1  pound  scrap  meat,  5c?.;  onion,  Q\d.;  1  pound  flour,  l\d.;  one- 
fourth  pound  lard,  l\d.;  pepper,  salt,  baking  powder ;  one-fourth 
stone  potatoes,  l|c?.;  total,  lie?. 

Cut  the  meat  and  liver  into  nice  thin  slices.  Chop  the  onion 
fine.  Put  a  tablespoonful  of  flour,  a  teaspoonful  of  salt,  a  tea- 
spoonful  of  pepper  on  a  plate ;  then  mix,  and  dip  your  meat  and 
liver  in  this.  Roll  a  small  bit  of  onion  in  a  piece  of  liver,  then 
the  liver  in  a  slice  of  meat,  and  lay  it  very  lightly  in  a  pie  dish, 
heaping  it  in  the  center ;  add  water  till  the  dish  is  three  parts  full, 
then  cover. 

Cover:  Flour,  lard  and  a  teaspoonful  of  baking  powder,  mixed 
well  together,  with  cold  water  and  a  pinch  of  salt ;  roll  to  make 
nice  stiff  paste.  Cover  and  bake  for  two  hours.  Serve  hot  with 
potatoes. 

Skirt  pie  and  potatoes. — One  and  one-fourth  pounds  beef  skirt- 
ing, 5c?.;  pepper  and  salt,  OJc?.;  baking  powder ;  1  pound  flour, 
l|c?.;  one-fourth  pound  lard,  l\d.;  one-fourth  stone  potatoes,  l|c?.; 
total,  9|c?. 

Beef  skirt  is  very  tender  and  good  if  nicely  cooked.  Cut  it 
across  in  thin  slices.  Mix  a  tablespoonful  of  flour,  a  teaspoonful  of 
salt,  one-half  a  teaspoonful  of  pepper  on  a  plate,  and  dip  each  slice 
of  meat  in  this  mixture.  Roll  up  tightly  and  place  in  a  dish, 
keeping  it  well  in  the  center.     Fill  three  parts  full  and  cover. 

Cover :  Flour,  lard,  baking  powder,  pinch  of  salt,  mix  well  to- 
gether ;  add  cold  water  to  make  stiff  paste.  Bake  two  hours. 
Serve  hot  with  potatoes. 


COOKERY    FOR    WORKING-MEN'S    WIVES.  19 

Two  dinners  from  a  sheep's  pluck. — One  sheep's  pluck,  6c?.;  1 
pound  onions,  Id.;  2  ounces  dripping,  Ofc?.;  some  sweet  marjoram, 
pepper  and  salt,  OJc?.;  one-half  stone  potatoes,  3c?.;  total,  lljc?. 

Split  the  heart,  cut  the  lights,  and  soak  in  water  for  an  hour. 
Take  them  out  and  cut  in  small  pieces.  Put  a  teaspoonful  of 
dripping  in  a  stew-pan  with  2  onions  cut  fine.  Let  them  brown. 
Add  the  heart  and  lights  with  2  cups  of  water,  half  a  teaspoonful 
of  powdered  marjoram,  let  them  boil,  and  keep  them  simmering 
for  two  hours.     Serve  with  potatoes  or  rice. 

Fried  liver. — Cut  the  liver  in  thin  slices.  Cut  the  onions  fine. 
Put  a  tablespoonful  of  dripping  in  a  pan ;  let  it  get  hot.  Add  the 
liver  and  let  it  cook  for  about  ten  minutes,  then  turn  it  out  on  a 
warm  dish.  Put  in  the  onions  and  fry  them  brown.  Mix  a  tea- 
spoonful of  flour  and  some  pepper  and  salt  in  half  a  cup  of  water, 
and  stir  it  into  the  pan  with  the  onions.  Let  it  boil  up  for  a 
minute,  then  pour  it  over  the  liver. 

Two  days'  dinners  for  a  family. — Ox-foot,  5c?.;  vegetables  (cab- 
bage, turnip,  carrot,  leek,  parsley),  2c?.;  pot  barley,  Id.;  potatoes, 
3Jc?.;  cheese,  l|c?.;  flour,  l|c?.;  total,  Is.  2£c?. 

First  day's  dinner,  broth,  stewed  ox-foot  and  potatoes;  second 
day's  dinner,  broth,  cheese  and  potato  pie. 

To  make  two  days'  broth,  get  a  good  ox-foot,  cleaned,  wash  it  well, 
and  put  on  in  2  gallons  of  cold  water.  Boil  very  slowly  for  five  hours 
the  night  before  it  is  wanted,  then  take  it  out  and  skim  all  the  oil 
carefully  off.  After  breakfast  put  on  the  stock  that  the  foot  was 
boiled  in  (keeping  out  one  pint) ;  add  water  to  make  up  2  gallons ; 
wash  the  barley  well  and  add.  Wash  the  vegetables  very  care- 
fully, cut  them  very  fine  (grating  the  carrot),  and  add  them,  after 
the  barley  has  boiled  slowly  for  an  hour.  Keep  the  lid  close  on 
the  pot,  and  boil  slowly  for  another  hour,  in  all  two  hours.  Salt 
and  pepper  to  taste. 

Ox-foot  stewed  to  be  taken  with  potatoes  :  Cut  the  foot  in  nice 
pieces,  put  in  a  saucepan  with  a  pint  of  stock  (if  liked,  a  little  of 
the  white  part  of  the  leek  also).  Take  1  ounce  of  flour,  pepper, 
salt,  and  a  tablespoonful  of  oil,  mix  with  a  little  tepid  water,  make 
into  little  balls,  and  add  twenty  minutes  before  you  serve  on  a 
hot  plate,  the  balls  being  put  round  the  pieces  of  foot.  Boil  half 
the  potatoes,  and  you  will  have  a  good  dinner  for  a  large  family, 
taking  one-half  of  the  broth,  and  leaving  the  other  to  be  warmed 
up  next  day  and  taken  with  potatoes  and  cheese  pie. 

For  cheese  pie  take  the  other  half  of  your  potatoes,  pare  very 
thin  (as  the  best  part  of  the  potato  is  next  to  the  skin),  and  cut  in 


20  COOKERY    FOR    WORKING-MEN'S    WIVES. 

slices.  Put  in  a  layer  of  potatoes,  pepper  and  salt ;  grate  the 
cheese,  put  in  some,  and  so  on  till  all  is  in,  then  over  all  put  in  a 
large  tablespoonful  of  the  oil.  For  crust  take  flour  and  the  rest  of 
the  oil  taken  from  the  foot,  and  mix  with  tepid  water,  a  teaspoonful 
of  baking  powder,  a  little  salt ;  roll  out  and  cover  pie.  Bake  for 
two  hours  and  serve  hot. 

Soup  and  haricot  of  ox-tail. — Good  ox-tail,  Is.;  vegetables,  tyd.; 
rice,  OJc?.;  total,  Is.  2c?. 

Haricot :  Separate  the  tail  at  the  joints,  wipe  with  a  clean 
cloth.  Take  the  root  and  divide  in  four  for  the  first  day's  dinner, 
put  it  in  saucepan,  and  let  it  get  nice  and  brown  ;  be  careful  not  to 
let  it  burn.  Then  add  the  half  of  the  Vegetables  (which  should  be 
carrot,  turnip  and  onion),  1  pint  of  boiling  water ;  let  it  simmer  for 
four  hours.     Salt  and  pepper  to  taste ;  serve  hot. 

Soup :  Take  the  rest  of  the  tail,  put  on  with  3  quarts  of  cold 
water,  3  cloves,  1  teaspoonful  of  mixed  sweet  herbs,  10  pepper- 
corns, 12  allspice ;  tie  all  these  in  a  muslin  bag.  Let  all  simmer 
very  gently  for  three  hours.  Add  the  rice,  after  it  has  been  well 
Washed,  and  the  other  half  of  the  vegetables  cut  very  fine  or 
grated,  and  boil  for  two  hours  more  with  close  lid.     Serve  hot. 

Stewed  hough. — One  pound  hough,  5c?.,  cut  in  slices  (by  the 
butcher,  to  break  the  bone).  Take  out  the  marrow,  and  put  it 
into  the  stew-pan  with  2  sliced  onions  and  a  teaspoonful  of  flour. 
Let  it  brown,  then  put  in  the  slices  of  meat,  and  let  them  brown 
for  a  few  minutes ;  add  half  a  teacupful  of  water,  some  pepper 
and  salt.  Stew  slowly  for  four  hours,  with  lid  very  close.  Tough 
pieces  of  meat  can  be  made  very  palatable  by  long,  slow  stewing. 

Take  1  pound  of  the  common  dry  green  peas,  having  soaked 
them  for  sixteen  hours  in  water  with  a  bit  of  soda  the  size  of  a 
nut;  and,  after  the  hough  has  stewed  for  three  hours  and  a  half, 
add  the  peas  with  a  tablespoonful  of  vinegar,  and  let  them  stew  to- 
gether for  half  an  hour.     Serve  hot. 

Stewed  steak. — Get  1  pound  stewing  steak  and  a  piece  of  suet, 
which  is  always  given.  Chop  the  suet  fine  and  fry.  Dredge  the 
steak  with  flour  and  fry  very  lightly  in  stewing-pan  on  both  sides. 
Then  add  a  teacupful  of  water,  boil,  then  simmer  very  gently  for 
one  hour  and  a  half.  Add  salt  to  taste  and  half  a  teaspoonful  of 
pepper.  A  tablespoonful  of  flour  mix  in  water,  add,  boil,  and 
serve  hot. 

This  is  very  good  and  goes  a  great  way  further  if  you  add  some 
vegetables.  You  can  vary  the  flavor  with  carrots,  onions,  parsley, 
turnips  and  sweet  herbs. 


COOKERY    FOR    WORKING-MEN'S    WIVES.  21 

Collops. — Put  a  little  dripping  into  a  saucepan,  let  it  get  quite 
hot,  then  put  in  your  minced-meat,  and  keep  turning  it  for  ten 
minutes  or  so  with  a  fork  (if  liked,  when  the  dripping  is  hot,  before 
putting  in  the  meat,  add  an  onion  chopped  fine  and  a  teaspoonful 
of  flour).  When  all  is  a  nice  brown,  add  as  much  boiling  water  as 
will  cover  the  meat ;  close  the  lid  and  stew  very  gently  for  one 
hour.     Pepper  and  salt  to  taste. 

Stewed  rabbit. — Cut  the  rabbit  into  eight  pieces  and  fry  till 
brown,  add  a  teaspoonful  of  curry  powder,  quarter  teaspoonful 
pepper,  half  a  teaspoonful  powdered  thyme,  some  carrot  and  turnip 
cut  in  slices,  two  gills  of  water.  Simmer  (with  close  lid)  for  one 
and  a  half  hours.  Mix  1  tablespoonful  flour  with  water  till  smooth, 
1  small  tablespoonful  burnt  sugar,  1  of  vinegar,  a  little  salt  to  taste, 
add  this  to  the  stew,  and  boil  all  another  minute  or  two.    Serve  hot. 

Curried  rabbit. — One  rabbit,  2  onions,  1  apple,  1  teaspoonful 
curry  powder,  1  ounce  dripping  and  a  little  salt.  Wash  and  dry 
rabbit,  cut  it  up  in  small  pieces,  put  the  dripping  in  a  stew-pan, 
let  it  get  quite  hot;  peel  and  chop  up  the  onions,  also  the  apple, 
fry  them  till  a  pale  brown ;  add  the  pieces  of  rabbit,  and  fry  them 
on  all  sides ;  stir  in  a  teaspoonful  of  curry  powder,  a  pinch  of  salt, 
and  mix  well  with  the  meat.  Add  a  teacupful  of  water,  and  stew 
very  gently  with  lid  close  for  an  hour  and  a  half.  Serve  with  dry 
boiled  rice  for  a  border  round  it. 

Rice  and  cheese  with  green  peas. — One  pound  rice,  l\d.;  three- 
fourths  pound  dry  green  peas,  l?d.;  one-fourth  pound  cheese,  l\d.; 
vinegar,  sugar,  pepper  and  salt,  0|d;  milk,  0|d;  total,  5|c?. 

Wash  the  rice  and  put  it  on  to  boil  in  2  quarts  of  water,  with  a 
teaspoonful  of  salt.  When  soft  and  all  the  water  taken  up  stir  in 
the  milk  with  more  salt,  if  required,  and  pepper  to  taste.  Grate 
the  cheese  (old  cheese  is  best),  mix  it  in,  but  keep  a  tablespoonful 
to  put  on  the  top  of  the  dish.  Warm  all  up  in  the  pot ;  then  turn 
out  on  a  pie  dish.  Put  tablespoonful  of  cheese  on  the  top,  and  let 
it  brown  in  the  oven  or  before  the  fire.  Get  the  common  dry 
green  peas,  soak  them  for  sixteen  hours  with  a  bit  of  soda  the  size 
of  a  bean  in  the  water.  Then  boil  in  salt  and  water.  When  soft 
drain,  and  add  2  tablespoonfuls  of  vinegar,  1  teaspoonful  of  sugar, 
pepper  and  salt  to  taste;  shake  in  the  saucepan  well.     Serve  hot. 

Indian  meal  and  cheese. — One  pound  Indian  meal,  Id.;  one- 
fourth  pound  cheese,  l|e?.;  dripping,  0|d;  total,  3d.  Boil  the  meal 
for  one  hour,  and  let  it  be  very  thick.  Grate  the  cheese  and  add 
with  dripping,  pepper,  and  salt.  Serve  hot.  Good  after  hard 
day's  work. 


22  COOKERY    FOR    WORKING-MEN's    WIVES. 

Potted  head. — Half  an  ox-head,  Is.  Qd.  Break  up  the  head, 
wash  and  soak  it  in  water  for  a  few  hours.  Boil  slowly  for  five 
hours  in  enough  water  to  cover  it.  Then  take  it  out,  and  skim  the 
fat  off  the  pot.  When  cold,  lay  the  head  on  a  clean  board,  and 
take  the  meat  off  the  bones.  Cut  the  meat  into  small  pieces,  and 
put  it  back  into  the  pot.  Add  a  tablespoonful  of  salt,  a  table- 
spoonful  of  Jamaica  pepper,  a  teaspoonful  of  black  pepper,  a  pinch 
of  cayenne  pepper,  and  boil  all  for  half  an  hour ;  then  put  into 
basins,  and  let  stand  till  cold  and  stiff.  This,  warmed  up,  will 
make  good  dinners  for  two  or  three  days,  with  potatoes. 

Black  pudding. — One  quart  of  blood  and  skins,  Id.;  one-half 
pound  suet,  3c?.;  and  one-half  pound  oatmeal,  Id.;  one-half  pint 
skimmed  milk,  0\d.;  1  teaspoonful  of  mint  and  a  little  salt,  Of*?.; 
total,  6d 

Get  the  blood  free  from  clot.  Mix  with  the  oatmeal.  Add 
suet,  salt,  a  tablespoonful  of  Jamaica  pepper,  a  teaspoonful  of  black 
pepper  and  a  teaspoonful  of  powdered  mint.  Warm  the  milk,  add 
and  mix  thoroughly ;  turn  the  skins  inside  out,  and  wash  them 
well  in  warm  water  and  salt.  Then  rinse  them  well  in  cold  water, 
and  fill  three  parts  full  with  the  mixture.  Tie  the  two  ends 
together ;  put  them  in  hot  water  and  boil  slowly  for  twenty 
minutes.  While  they  are  boiling  prick  with  a  pin  to  let  the 
air  escape.  For  serving,  toast  before  the  fire,  or  fry  in  pan  for 
ten  minutes.  * 

To  boil  potatoes. — Wash  the  potatoes  clean  in  cold  water,  put 
them  in  a  pot  with  cold  water  to  cover  them,  and  a  tablespoonful 
of  salt ;  boil  from  twenty  minutes  to  half  an  hour.  Take  a  fork 
and  feel  if  their  center  is  quite  tender ;  if  so,  drain  off  all  the 
water,  put  a  clean  cloth  over  the  potatoes  in  the  pot,  let  them  stand 
by  the  side  of  the  fire  with  lid  on  to  steam.  When  quite  dry  take 
them  out  very  carefully,  peel  them  without  breaking,  and  put  them 
in  a  hot  dish.  If  the  potatoes  are  watery,  put  them  in  boiling 
water  and  keep  boiling  rapidly  till  done;  dry  well,  and  it  will 
make  them  quite  mealy. 

How  to  boil  rice. — Half-pound  rice,  a  pinch  of  salt,  a  quart  of 
water  and  a  tablespoonful  of  dripping. 

Put  on  a  quart  of  water,  let  it  boil  (milk  is  better).  Wash  the 
rice  well.  Throw  it  into  the  boiling  water  with  a  pinch  of  salt. 
Boil  for  fifteen  minutes.  The  rice  must  be  soft,  but  each  grain 
separate ;  drain  it  in  a  colander  and  shake  it  well.  Put  the  drip- 
ping into  the  pot,  then  put  the  rice  back,  and  let  it  swell  slowly 
near  the  fire  for  ten  minutes.     Serve  hot. 


COOKERY    FOR    WORKING-MEN'S    WIVES.  23 

How  to  boil  macaroni,  and  to  make  macaroni  cheese. — Put  on  a 

a  quart  of  water;  let  it  boil.  Add  a  little  salt,  then  a  half-pound  of  ma- 
caroni. Boil  for  half  an  hour ;  drain  it  in  a  colander.  If  for  cheese, 
put  one  cup  of  milk  into  the  pan,  one-fourth  pound  grated  cheese, 
a  tablespoonful  of  dripping,  a  tablespoonful  of  flour,  one-half  tea- 
spoonful  of  pepper,  a  little  salt.  Let  it  boil.  Grease  the  bottom  of 
a  pie  dish,  put  in  the  macaroni.  Pour  the  milk,  cheese,  flour,  pep- 
per and  salt  over  it,  and  last,  sprinkle  a  little  more  grated  cheese 
on  the  top.  Let  it  brown  before  the  fire  or  in  the  oven.  Two  eggs 
may  be  added  in  place  of  cheese,  and  a  teaspoonful  of  sugar. 

FISH. 

Fresh  herring,  baked. — Fresh  herring,  salt,  pepper,  vinegar 
and  dripping. 

Clean  the  herring  well,  pack  them  in  a  baking  dish,  sprinkle 
salt  and  pepper  over  them,  a  little  dripping  and  two  teaspoonfuls 
of  vinegar.     Bake  half  an  hour.     Serve  hot.     Good  cold. 

To  fry  herring. — Clean  and  dry  the  herring,  put  some  salt, 
pepper  and  oatmeal  on  a  plate ;  dip  each  herring  well  in  the  mix- 
ture ;  have  a  frying-pan  hot  with  some  dripping  in  it,  put  in  the 
herring  and  fry,  turn  carefully,  and  fry  the  other  side.     Serve  hot. 

Another  way  to  fry  fresh  herring. — Cut  off  the  head,  fins,  and 
tail,  split  them  up  the  back ;  clean  well ;  take  out  the  backbone, 
scrape  them,  salt  and  pepper  inside.  Take  two  herrings,  place  the 
insides  together  flat,  dip  them  in  oatmeal,  and  fry  for  about  eight 
minutes  over  a  clear  fire  in  a  frying-pan. 

To  boil  fresh  herring. — Wash,  gut,  dry,  and  rub  them  over 
with  a  little  salt  and  vinegar ;  put  them  into  boiling  water  with  a 
tablespoonful  of  vinegar,  and  simmer  for  ten  minutes.  When  done 
take  them  out  of  the  water  immediately.  If  they  are  to  be  kept 
hot  for  some  time,  cover  them  with  a  clean  cloth. 

To  boil  salt  herring. — If  very  salt,  leave  them  to  soak  in  cold 
water  for  some  hours.  Put  them  on  to  boil  in  cold  water,  and  let 
it  come  slowly  to  the  boil.  When  boiling,  draw  to  the  side  of  the 
fire,  and  keep  at  the  boil  for  ten  minutes,  and  take  them  from  the 
water  the  moment  they  are  cooked.  If  salt  fish  are  allowed  to  boil 
it  hardens  them. 

Baked  sprats.  —  Sprats,  dripping,  parsley,  salt,  pepper  and 
vinegar. 

Clean  and  wipe  the  sprats  gently;  mix  a  tablespoonful  of 
chopped  parsley,  a  teaspoonful  of  salt,  and  a  half  a  teaspoonful  of 
pepper  on  a  plate ;  dip  in  each  sprat,  and  put  in  a  baking  dish, 


24  COOKERY    FOR    WORKING-MEN'S    WIVES. 

with  a  little  vinegar  and  a  little  dripping  on  the  top,  and  bake  for 
half  an  hour.     Good  hot  or  cold. 

Fish  pie. — Cod  head,  Id.;  one-fourth  stone  potatoes,  l\d.;  1 
pound  flour,  \%d.;  one-fourth  pound  lard,  l\d.;  baking  powder, 
Q\d.;  total,  b\d. 

Get  a  large  cod  head,  wash  it  well,  place  it  in  a  pie  dish,  and 
put  the  dish  into  a  pot  with  water;  but  do  not  allow  any  of  the 
water  to  get  into  the  pie  dish.  The  head  is  to  be  cooked  by  the 
steam.  Let  the  water  boil  hard  for  half  an  hour,  then  take  out  the 
head  and  remove  all  the  meat  from  it ;  boil  and  slice  one-fourth 
stone  of  potatoes,  put  a  layer  of  potatoes  into  the  pie  dish  first,  then 
fish,  pepper,  salt,  till  all  are  in,  adding  only  any  of  the  liquid  that 
was  in  the  pie  dish,  then  cover  with  paste. 

Salt  codfish  cakes. — Two  pounds  codfish,  one-fourth  stone 
potatoes,  1  egg,  pepper,  flour  and  dripping. 

Soak  the  fish  over  night.  Put  it  on  to  boil.  Whenever  it  boils 
draw  it  to  the  side,  and  let  it  steam  (salt  fish  should  never  be 
allowed  to  boil,  for  it  only  hardens  it).  When  done  take  out  all 
the  bones ;  have  your  potatoes  boiled ;  mash  them  and  the  fish 
together,  with  pepper  and  salt  to  taste.  Beat  up  the  egg  and  add 
it.  Make  into  thin  cakes,  flour  them,  and  fry  them,  with  dripping, 
a  light  brown.  Fresh  fish  can  be  done  in  the  same  way,  and  is 
more  nutritious. 

Fish  cooked  in  its  own  juice. — One  pound  fish. 

Have  your  fish  well  cleaned,  wipe  it  well,  and  put  it  into  a  jar 
with  a  clove  or  sprig  of  parsley ;  cover  very  close,  and  set  it  in  a 
saucepan  of  boiling  water,  keeping  it  boiling  for  half  an  hour. 
Serve  on  a  hot  plate,  with  or  without  sauce. 

Fresh  fish. — One  pound  fish,  one-fourth  pound  dripping. 

Put  the  dripping  on  the  fire  in  a  pan  to  get  hot ;  have  the  fish 
cleaned  and  wiped,  cut  off  fins  and  tail,  sprinkle  it  lightly  with 
bread  crumbs,  or  flour,  or  meal ;  shake  off  any  loose  crumbs.  Put 
a  crumb  of  bread  into  the  dripping  to  see  if  it  is  hot  enough ;  if  it 
hisses,  it  is  ready ;  if  it  burns,  it  is  overdone.  Put  in  your  fish  ;  it 
will  take  about  ten  minutes  to  fry ;  have  it  a  nice  color.  Serve  on 
hot  plate.  (If  you  can  afford  it,  you  can  dip  it  in  egg  before  you 
put  it  in  bread  crumbs.) 

To  boil  fish. — If  the  fish  is  large,  with  skin  whole,  it  must  be 
placed  on  the  fire  in  cold  water ;  if  it  weighs  3  or  4  pounds,  it  will 
take  thirty  minutes  to  boil.  To  every  quart  of  water  put  a  tea- 
spoonful  of  salt,  and  when  the  fish  begins  to  boil  remove  the  lid  to 
one   side  and  let  it  simmer  gently  till  quite  done.     Have  only 


COOKERY    FOR    WORKING-MEN's    WIVES.  25 

enough  water  to  cover  the  fish,  or  the  skin  will  crack  and  spoil  its 
appearance. 

Steaks  or  sliced  fish. — To  every  quart  of  water  add  a  teaspoon- 
ful  of  salt.  When  the  water  boils  add  the  fish  and  allow  it  from 
fifteen  to  twenty  minutes  for  each  pound.  A  tablespoonful  of 
vinegar  in  the  water  is  an  improvement  to  fish. 

PUDDINGS. 

Boiled  scrap  bread  pudding. — Any  odd  pieces  of  bread.  Put 
into  a  bowl,  pour  boiling  milk  over  them ;  let  them  stand  till  well 
soaked,  then  beat  up  with  a  fork ;  add  a  small  piece  of  dripping,  a 
few  currants  or  raisins,  a  little  moist  sugar ;  mix  well  up,  put  into 
a  greased  bowl,  tie  a  floured  cloth  over  the  top,  and  boil  for  an 
hour.     Good  either  hot  or  cold. 

Plum  pudding  for  the  million. — One-half  pound  chopped  suet, 
one-half  pound  flour,  one-half  pound  bread  crumbs,  1  pound  grated 
carrots,  1  pound  potatoes,  1  pound  currants,  1  pound  raisins,  1 
pound  apples,  1  teaspoonful  of  ginger,  1  teaspoonful  of  cinnamon, 
1  teaspoonful  of  allspice,  1  teaspoonful  of  baking  powder,  half  a 
nutmeg  (grated),  1  pound  sugar,  a  good  pinch  of  salt. 

Mix  the  flour,  bread  crumbs,  suet,  carrots,  potatoes,  ginger,  cin- 
namon, allspice,  nutmeg,  baking  powder,  salt,  and  sugar  well ;  then 
add  currants,  raisins  (stoned  and  cleaned),  and  apples.  Mix  with 
water  or  milk  into  a  soft  paste,  boil  in  floured  cloth  for  four  hours, 
or  in  a  basin  or  mold  for  five  hours.     Good. 

Brown  suet  pudding. — One  pound  flour,  one-fourth  pound  suet, 
one-half  pound  treacle,  one-half  pound  raisins,  salt,  half  nutmeg 
(grated),  1  teaspoonful  cinnamon,  1  teaspoonful  soda,  1  teaspoonful 
cream  of  tartar,  milk. 

Warm  the  treacle,  chop  the  suet  very  fine,  mix  the  flour  with  a 
pinch  of  salt,  soda,  cream  of  tartar,  nutmeg,  cinnamon,  all  well  to- 
gether; add  treacle,  suet,  raisins,  and  put  .in  a  well-floured  cloth 
and  boil  quickly  for  three  hours. 

Fig  pudding. — One  pound  figs,  one-half  pound  flour,  one-half 
pounds  bread  crumbs,  one-fourth  pound  suet,  2  ounces  sugar,  half 
a  teaspoonful  nutmeg,  1  teaspoonful  cinnamon,  1  small  teaspoonful 
baking  powder,  milk  or  water. 

Chop  the  suet  and  figs  fine;  mix  flour,  bread  crumbs,  sugar, 
cinnamon,  nutmeg,  and  baking  powder  well  together ;  add  suet 
and  figs,  with  enough  milk  or  water  to  make  into  dough.  Roll  it 
into  a  floured  cloth,  leaving  room  for  it  to  swell,  and  boil  very  fast 
for  three  hours.  i^< 


U»lv 


26  COOKERY    FOR    WORKING-MEN'S    WIVES. 

Indian  pudding. — One  quart  milk,  one-half  pound  Indian  meal, 
1  small  cup  treacle,  1  tablespoonful  dripping,  1  teaspoonful  ginger, 
1  egg,  1  teaspooonful  baking  powder,  a  pinch  of  salt. 

When  the  milk  is  nearly  boiling  wet  the  meal  with  some  of  th3 
cold  milk  and  let  it  boil;  then  add  the  treacle,  dripping,  ginger, 
pinch  of  salt,  and  egg  well  beaten;  lastly,  the  baking  powder. 
Turn  it  into  a  pie  dish  and  bake  for  two  hours. 

Cottage  pudding. — One  cup  milk,  1  teaspoonful  (large)  butter, 
1  teaspoonful  sugar,  three-fourths  pound  flour,  1  teaspoonful  soda, 
1  teaspoonful  cream  of  tartar,  yolks  of  two  eggs. 

Mix  sugar,  yolks  of  eggs  and  butter  to  a  cream ;  then  add  the 
milk  and  flour  by  degrees ;  beat  very  light,  then  add  soda  and 
cream  of  tartar,  and  bake  for  one  hour. 

Sauce. — Half  a  cup  of  milk,  stir  in  two  tablespoonfuls  of  sugar, 
beat  the  whites  of  two  eggs  to  a  slight  froth,  and  stir  in;  flavor 
with  vanilla  before  serving. 

Swiss  pudding. — One  pound  apples,  2  tablespoonfuls  stale  bread 
crumbs,  1  egg,  3  ounces  sugar,  2  teaspoonfuls  butter,  or  dripping. 

Peel,  core,  and  slice  the  apples  and  stew  in  a  covered  jar ;  when 
done  add  the  sugar  and  a  teaspoonful  of  butter;  when  cool,  stir  in 
the  egg,  well  beaten ;  butter  the  pie  dish ;  strew  bread  crumbs 
about  an  inch  thick  at  the  bottom,  and  as  many  up  the  sides  as 
will  remain  on ;  pour  in  your  apples,  and  strew  over  them  the  re- 
maining crumbs,  and  bake  for  one  hour. 

Rhubarb  or  apple  dumpling. — One  pound  flour,  one-fourth 
pound  suet,  2  pounds  apples  or  rhubarb,  6  ounces  sugar,  1  tea- 
spoonful baking  powder,  one-fourth  teaspoonful  salt;  if  apples, 
two  cloves;  if  rhubarb,  half  the  skin  of  a  lemon,  or  a  little 
ginger. 

Chop  the  suet  fine,  and  mix  it  with  the  flour,  salt  and  baking 
powder ;  then  add  a  little  water  till  you  have  a  nice,  stiff  paste. 
Roll  out  enough  of  the  paste  to  line  your  dish,  both  bottom  and 
sides.  Peel  and  core  the  apples,  cut  them  into  six  slices.  If  it  is  a 
rhubarb  dumpling,  cut  the  rhubarb  in  1-inch  lengths,  and  put  it 
into  the  basin  with  the  sugar  and  flavoring.  Then  take  the  re- 
mainder of  your  paste  and  roll  it  out  the  size  of  the  top  of  the 
basin,  wet  the  edge  of  the  paste  lining  and  lay  on  your  paste  cover 
so  that  it  will  stick  to  it;  then  flour  your  cloth  and  tie  it  up. 
Have  the  water  boiling ;  boil  your  dumpling  for  three  hours,  and 
turn  it  out. 

A  good  tapioca  pudding. — Soak  3  tablespoonfuls  of  tapioca  in 
some  ginger  wine  for  one  hour ;   then  add  a  little  sugar,  1  beaten 


COOKERY     FOR    WORKING-MEN'S    WIVES.  27 

egg,  and  some  milk.  Grease  a  dish,  pour  it  in,  and  bake  for 
one  hour. 

Sago  can  be  made  in  this  way,  also  bread  and  butter  pudding ; 
using  more  wine,  with  a  little  water  and  no  milk,  is  a  nice  change. 

Simple  trifle. — Six  sponge  cakes,  2  eggs,  1£  tablespoonfuls  jam, 
1£  breakfast-cupfuls  milk,  1  teaspoonful  sugar. 

Cut  sponge  cakes  in  slices  and  arrange  neatly  in  a  pudding 
dish ;  pour  a  little  milk  over  them,  just  enough  to  make  them  soft, 
then  spread  the  jam  over.  Take  the  eggs  and  separate  the  whites 
from  the  yolks ;  lay  aside  the  whites  ;  beat  up  the  yolks  in  a  bowl. 
Put  sugar  and  a  breakfast-cupful  of  milk  into  a  small  pan  and 
bring  it  to  the  boil ;  then  pour  this  over  yolks,  stirring  all  the  time 
with  a  fork ;  return  it  to  the  pan,  and  stir  over  the  fire  till  it 
thickens  a  little  (it  must  not  boil,  or  the  eggs  will  curdle),  then  put 
spoonfuls  lightly  over  the  sponge  cakes.  Whisk  up  the  whites 
with  a  knife  into  a  stiff  broth,  and  lay  lightly  on  the  top.  Stale 
sponge  cakes  are  very  good  for  this  pudding,  and  are  to  be  had 
cheaper  on  Saturday  night. 

Marmalade  pudding. — One  breakfast-cupful  of  flour,  1  break- 
fast-cupful bread  crumbs,  2  ounces  suet,  1  teaspoonful  baking  soda, 
1  tablespoonful  of  sugar,  3  tablespoonfuls  marmalade,  butter  and 
milk. 

Chop  suet  fine,  and  put  in  a  basin,  add  bread  crumbs,  flour, 
sugar,  soda,  and  marmalade ;  mix  with  a  little  buttermilk  till  the 
whole  is  wet  (it  should  not  be  very  moist),  and  beat  up  a  little  with 
a  fork  ;  grease  a  bowl,  put  in  the  pudding,  and  cover  with  a  greased 
paper ;  put  the  bowl  into  a  pot  with  an  inch  of  boiling  water  in  it, 
put  the  lid  of  the  pot  closely  on  and  steam  for  two  and  a  half  hours. 

This  pudding  can  also  be  made  with  syrup,  instead  of  mar- 
malade. 

Christmas  pies  (simple).— One  half  pound  apples,  one-fourth 
pound  figs,  one-fourth  pound  currants,  one-fourth  pound  raisins, 
one-fourth  pound  sugar,  one-half  ounce  cinnamon,  one-half  ounce 
ginger,  1  pound  flour,  one-fourth  pound  lard,  1  teaspoonful  bak- 
ing powder. 

Peel  and  core  the  apples,  and  cut  them  into  small  dice,  put 
them  in  a  basin  with  the  sugar;  mince  the  figs  fine;  stone  and 
mince  the  raisins  (or  use  sultana  raisins) ;  pick  and  rub  the  cur- 
rants very  carefully  with  a  cloth ;  put  all  into  a  basin  with  the 
apples  and  sugar,  add  the  cinnamon  and  ginger  (and  any  other 
flavoring  that  is  liked).  Mix  all  well  together  (the  mince  is  all  the 
better  of  being  prepared  some  time  before  it  is  wanted). 


28  COOKERY    FOR    WORKING-MEN's    WIVES. 

For  the  crust,  mix  the  flour,  lard,  a  teaspoonful  of  baking  pow- 
der, and  a  pinch  of  salt,  well  together,  then  add  enough  cold  water 
to  make  a  stiff  paste ;  roll  out  to  about  a  quarter  of  an  inch  thick. 
The  pies  can  either  be  made  in  small  tins  or  soup  plates.  Rub  the 
tins  or  plates  well  with  lard,  cut  the  pastes  to  the  right  size,  put  the 
mince  meat  in  carefully,  wet  round  the  edges,  and  cover  the  top 
with  paste,  and  bake  in  a  not  too  quick  oven. 

Jam  roly. — One  breakfast-cup  of  flour,  1  breakfast-cup  of  bread 
crumbs,  2  ounces  suet,  1  pound  jam,  1  tablespoonful  of  sugar,  a 
small  teaspoonful  of  baking  soda. 

Put  in  a  basin  the  flour,  bread  crumbs,  suet  chopped  very  fine, 
soda  and  sugar,  and  mix  with  cold  water  into  stiff  paste,  and  roll 
out  into  a  thin  sheet  about  one-fourth  inch  thick ;  take  a  bowl  and 
grease  it  with  dripping,  line  it  with  some  of  the  paste,  spread  at  the 
foot  of  the  bowl  some  jam;  then  lay  in  a  layer  of  paste,  repeating 
layers  of  jam  and  paste,  till  the  bowl  is  filled;  wet  the  edges  of  the 
last  layer  of  paste,  and  turn  down  over  it  the  lining  of  the  bowl ; 
cover  the  top  with  a  greased  paper,  and  put  the  bowl  into  a  pot 
with  half  an  inch  of  boiling  water  in  it ;  put  the  lid  of  the  pot 
close  on,  and  steam  for  two  hours,  then  turn  out. 

This  pudding  is  very  good  made  with  apples  instead  of  jam. 

A  few  hints  on  pudding  making. — When  a  pudding  is  to  be 
boiled,  see  that  the  cloth  to  be  used  is  very  clean,  and  that  it  is 
dipped  in  boiling  water,  dredged  with  flour,  and  shaken  well  before 
the  pudding  is  put  into  it. 

If  a  bread  pudding,  it  must  be  tied  loose.  If  a  batter  one,  it 
must  be  tied  tight. 

When  a  shape  or  basin  is  to  be  used  they  must  be  well  greased 
before  the  pudding  is  put  in.  When  it  is  ready  care  must  be 
taken  in  lifting  it  out.  Allow  it  to  stand  for  a  few  minutes  before 
unloosing  the  cloth. 

All  puddings  must  be  boiled  in  plenty  of  water,  turned  fre- 
quently, kept  closely  covered,  and  never  allowed  to  go  off  the  boil. 

If  the  pudding  is  to  be  baked,  the  dish  or  pan  must  be  also 
greased  before  it  is  put  in.  Bread  and  custard  puddings  require 
time  and  a  moderate  oven  to  raise  them. 

As  a  rule,  steamed  puddings  are  put  in  an  earthenware  dish,  cov- 
ered with  a  tight  cover  or  greased  paper,  which  is  placed  in  a  pan 
of  boiling  water,  which  must  not  come  more  than  three  parts  up 
the  sides  of  the  pudding  dish.  If  the  water  boils  away,  more  boil- 
ing water  must  be  added,  and  it  must  be  kept  always  boiling.  Be 
careful  in  removing  the  lid  that  no  drops  fall  on  the  pudding. 


COOKERY    FOR    WORKING-MEN'S    WIVES.  29 

Puddings,  etc.,  when  steamed,  do  not  require  so  much  liquid  in 
them  as  when  baked.  The  dry  air  of  the  oven  dries  them,  steam- 
ing keeps  them  moist. 

Plain  bread  pudding. — Any  odd  pieces  of  crust  or  crumbs  of 
bread  will  make  a  nice  pudding.  To  every  quart  allow  half  a  tea- 
spoonful  of  salt,  1  teaspoonful  of  grated  nutmeg,  3  ounces  of  sugar, 
half  a  pound  of  currants,  and  half  an  ounce  of  butter. 

Break  the  bread  into  small  pieces,  and  pour  as  much  boiling 
water  over  it  as  will  soak  it  well.  Let  this  stand  till  the  water  is 
cool ;  then  press  it  out,  and  mash  the  bread  with  a  fork  until  it  is 
quite  free  from  lumps.  Measure  this  pulp,  and  to  every  quart  stir 
in  salt,  nutmeg,  sugar,  and  currants,  in  the  above  proportions;  mix 
all  well  together,  and  put  into  a  well-buttered  pie  dish.  Smooth 
the  surface  with  the  back  of  a  spoon,  and  place  the  butter  in  small 
pieces  over  the  top ;  bake  in  a  moderate  oven  for  one  and  a  half 
hours,  and  serve  very  hot.  Boiling  milk  substituted  for  boiling 
water  would  very  much  improve  the  pudding. 

Oatmeal  pudding. — One-fourth  pound  suet  chopped  fine,  one- 
half  pound  oatmeal ;  2  onions  chopped  fine,  a  teaspoonful  salt,  and 
half  a  teaspoonful  pepper ;  mix  well  together  without  water ;  tie  it 
rather  loosely  into  a  floured  cloth,  and  boil  for  three  hours. 

A  cheap  dish,  and  eaten  with  bread  or  potatoes.  Good  and 
nourishing. 

Suet  crust  for  pies  or  puddings. — To  every  pound  of  flour 
allow  one-fourth  pound  beef  suet,  half  a  pint  of  water,  half  a  tea- 
spoonful of  salt,  and  a  teaspoonful  of  baking  powder. 

Free  the  suet  from  skin,  chop  it  extremely  fine,  and  rub  it  well 
into  the  flour,  with  salt  and  baking  powder;  add  the  water,  and 
work  the  whole  into  a  smooth  paste,  roll  it  out,  and  it  is  ready 
for  use. 

The  above,  with  the  addition  of  treacle  or  fruit,  and  rolled  up  as 
a  roly-poly  in  a  flour  cloth,  and  boiled  for  three  hours,  is  very  good. 

Apple  sauce. — One  pound  of  apples,  peeled,  cored,  and  cut  in 
thin  slices.  Stew  with  1  ounce  sugar,  half  a  teacupful  of  water. 
Stew  till  in  a  pulp,  and  serve  with  roast  pork,  etc. 

Mint  sauce. — Chop  a  good  handful  of  green  mint  up  fine,  put 
into  bowl  with  a  large  tablespoonful  of  brown  sugar,  half  a  tea- 
spoonful of  salt,  a  quarter  teaspoonful  of  pepper  and  a  teacupful  of 
vinegar.     Serve  with  cold  meat  or  lamb. 

Brown  sauce. — One  ounce  butter,  1£  ounces  flour,  half  a  tea- 
spoonful of  salt,  a  quarter  teaspoonful  of  pepper,  a  tablespoonful  of 
vinegar  and  a  small  onion. 


30  COOKERY    FOR    WORKING-MEN'S    WIVES. 

Put  the  flour  before  the  fire  till  it  is  a  pale  brown,  put  the 
butter  and  onion,  cut  fine,  into  the  pan,  let  it  get  pale  brown ;  add 
the  flour  made  smooth  in  a  cup  of  water,  a  little  pepper,  salt, 
vinegar, and  another  one-half  cupful  of  water  ;  boil  and  drain. 

White  sauce. — One  ounce  butter,  1J  ounces  flour,  half  a  tea- 
spoonful  of  salt,  a  quarter  teaspoonful  pepper.  Mix  together  in  a 
pan,  add  the  milk  gradually  (about  two  teacupfuls),  let  it  boil,  and 
serve  for  fish  or  vegetables.  For  mutton  sauce  add  to  the  above  a 
handful  of  parsley,  washed  well  and  chopped  very  fine. 

Pudding  sauce. — Two  teacupfuls  of  milk,  half  a  cup  of  sugar,  2 
eggs,  a  tablespoonful  of  vanilla.  Beat  eggs  to  a  froth  with  sugar. 
Boil  milk  and  sugar,  pour  over  them,  stirring  all  the  time,  add 
vanilla. 

Plain  pudding  sauce. — One  tablespoonful  corn  flour,  large 
tablespoonful  sugar,  teacupful  milk  and  1  egg.  Beat  egg,  sugar, 
and  corn  flour,  with  tablespoonful  of  milk,  very  light,  boil  the  rest 
of  the  milk,  pour  it  over  the  mixture,  stirring  all  the  time. 

Preserved  rhubarb. — Wipe  the  stalks  of  young  rhubarb,  cut  in 
neat  pieces.  To  every  pound  of  rhubarb  add  1  pound  of  sugar  and 
the  grated  rind  and  juice  of  1  lemon.  Put  sugar  and  lemon  on 
the  fire  to  melt ;  when  melted  add  rhubarb.  Boil  for  half  an  hour, 
taking  care  not  to  break  the  rhubarb.  Take  it  out  carefully,  put 
it  in  jars,  let  it  cool,  then  cover  with  paper,  and  put  away  for 
winter  use. 

To  preserve  rhubarb  for  winter  use. — Rub  the  rhubarb  well 
with  a  damp  cloth  to  take  off  any  sand,  dust,  or  smoke ;  when  per- 
fectly clean  cut  it  into  nice  pieces  about  an  inch  long,  and  put 
them  into  a  deep  earthware  dish.  To  every  6  pounds  of  rhubarb 
add  6  pounds  of  sugar  and  one-fourth  pound  of  best  whole  ginger. 
Cover  the  dish  and  let  stand  for  two  days.  Then  run  off  the  syrup 
into  a  preserving  pan  and  boil  it  for  half  an  hour ;  then  add  the 
rhubarb  and  boil  until  it  is  clear ;  when  it  is  transparent  it  is 
done.  Stir  it  as  little  as  possible,  so  as  not  to  break  the  rhubarb 
(it  looks  best  whole).     This  preserve  will  keep  for  a  year. 

Apple  jelly. — Two  pounds  apples,  2  pounds  rhubarb,  2  lemons, 
and  sugar. 

Wipe  clean  and  quarter  the  apples,  remove  any  decayed  pieces, 
keep  in  the  seeds.  Wipe  the  rhubarb  clean,  and  cut  it  up  into 
small  pieces ;  wipe  and  peel  the  lemons  very  thin ;  put  all  in  jelly 
pan,  and  just  cover  with  water,  add  the  juice  of  the  lemon,  and 
boil  to  a  mash.  Then  pour  into  a  jelly  bag,  and  let  it  drain  ; 
measure  the  juice,  and  to  every  pint  add  1  pound  of  sugar.     Put 


COOKERY    FOR    WORKING-MEN'S    WIVES.  31 

the  jelly  pan  on  the  fire,  and  bring  to  the  boil,  stirring  until  all 
the  sugar  is  melted.  Let  it  boil  for  twenty-five  minutes,  then  skim 
and  pot. 

Lemonade  with  citric  acid. — One  pound  sugar,  1  pint  of  water, 
1  ounce  citric  acid,  2  teaspoonfuls  essence  of  lemon. 

Put  sugar  and  cold  water  in  saucepan  and  boil.  Let  it  cool ; 
then  add  the  other  ingredients,  and  bottle.  A  tablespoonful  to  a 
tumbler  of  water. 

Sherbet  (a  refreshing  drink). — One-half  pound  sugar,  one- 
fourth  pound  tartaric  acid,  one-fourth  pound  carbonate  soda,  sixty 
drops  essence  of  lemon. 

Mix  sugar  and  essence  of  lemon,  and  dry  thoroughly.  Then 
pass  all  through  a  sieve.  Bottle  and  cork  tight.  For  a  tumbler 
of  water  use  a  teaspoonful  of  the  mixture. 

Boston  cream. — One  pound  brown  sugar,  2c?.  worth  essence 
lemon,  2  ounces  tartaric  acid,  the  white  of  1  egg. 

Put  the  sugar  into  3  quarts  of  cold  water,  boil  it,  pour  into  a 
basin,  and  let  it  cool.  Add  the  essence  of  lemon,  tartaric  acid,  and 
the  white  of  the  egg  well  beaten  up.  Bottle.  One  tablespoonful  of 
this  syrup  to  a  tumbler  of  cold  water. 

Ginger  wine. — One-fourth  ounce  essence  of  cayenne,  one-fourth 
ounce  essence  of  ginger,  one-half  ounce  tartaric  acid,  1  lemon,  Id. 
worth  burnt  sugar,  3  pounds  sugar,  3  quarts  of  water. 

Put  3  quarts  of  cold  water  into  a  preserving  pan,  with  the  rinds 
and  juices  of  lemon,  the  tartaric  acid  and  the  sugar.  When  melted 
take  any  scum  off;  let  it  boil.  When  cold  add  the  essence  of 
cayenne  and  of  ginger,  and  add  sufficient  burnt  sugar  to  give  the 
color  you  wish.  Bottle  tight,  and  it  will  keep  good  for  three 
months. 

Raspberry  wine. — One-half  ounce  essence  of  raspberry,  one- 
fourth  ounce  essence  of  cayenne,  one-half  ounce  tartaric  acid,  Id. 
worth  cochineal,  2  lemons,  4  pounds  sugar  and  3  quarts  water. 

Put  on  the  water  with  the  juice  and  rinds  of  lemons,  sugar,  and 
tartaric  acid ;  let  it  boil ;  take  off  all  the  scum.  When  cold,  add 
the  essences,  and  a  few  drops  of  cochineal  to  give  the  desired  color. 
Bottle  tight. 

Apple  and  tapioca  tart. — One  pound  apples,  one-fourth  pound 
tapioca,  one-fourth  pound  sugar,  3  cloves. 

Soak  the  tapioca  all  night  in  cold  water.  Peel,  core  and  slice 
the  apples.  Put  a  layer  of  apples  in  a  pudding  dish,  then  one  of 
tapioca.  Sprinkle  in  some  sugar  and  cloves,  and  continue  this 
process  till  all  is  in. 


32  COOKERY    FOR    WORKING-MEN'S    WIVES. 

Cover :  Three-fourths  pound  flour,  2  ounces  lard,  1  teaspoonful 
baking  powder.  Mix  flour,  lard,  and  baking  powder,  with  a  pinch 
of  salt,  well  together ;  then  add  water  to  make  a  stiff  paste,  roll 
out,  cover,  and  bake  for  an  hour  and  a  half. 

In  the  spring  rhubarb  is  very  cheap  and  wholesome,  and  may 
be  used  instead  of  apples. 

Suet  can  be  substituted  for  lard  or  dripping,  and  made  into  a 
roly-poly,  and  boiled  for  two  hours. 

BREAD,   SCONES,    AND    CAKES. 

To  make  bread. — Seven  pounds  flour,  2  ounces  German  yeast, 
1  teaspoonful  sugar,  1  tablespoonful  salt,  a  little  butter,  and  a  little 
more  than  a  quart  of  water. 

Mode:  Take  2  tablespoonfuls  of  flour,  the  sugar  and  yeast,  with 
a  cupful  of  tepid  water  (the  water  to  be  the  heat  of  new  milk),  set 
it  near  the  fire  to  rise  for  half  an  hour.  Put  all  the  flour  but  one 
handful  into  a  basin,  mix  well  with  the  salt ;  if  the  yeast  has  risen 
well,  you  will  have  light  bread.  Add  the  yeast  and  a  quart  of 
tepid  water  to  the  flour  in  basin,  knead  it  with  the  hand  until 
smooth ;  then  take  the  butter  and  rub  over  the  dough.  Cover  the 
basin  with  a  cloth,  set  it  near  the  fire,  let  it  rise  for  three  hours ; 
then  divide  the  dough  into  loaves,  and  bake  for  one  and  a  half 
hours  in  a  moderate  oven.  If  the  oven  is  too  cold,  the  bread  will 
not  rise ;   if  too  hot,  it  will  destroy  the  yeast. 

Wheat  meal  bread. — Ingredients,  2  pounds  wheat  meal,  2  tea- 
spoonfuls  of  baking  soda,  2  teaspoonfuls  cream  of  tartar,  1  tea- 
spoonful of  salt,  1  teaspoonful  of  sugar,  2  teaspoonfuls  dripping, 
and  not  quite  a  quart  of  buttermilk. 

Mode :  Mix  the  wheat  meal,  the  baking  soda,  cream  of  tartar, 
salt,  sugar,  and  dripping  well  together ;  then  stir  in  the  buttermilk, 
and  mix  quickly  and  thoroughly  for  not  more  than  ten  minutes. 
Put  into  a  tin  and  bake  in  rather  a  quick  oven  for  one  and  a  half 
hours.     This  will  make  two  loaves  at  least. 

Soda  bread. — Ingredients,  2  pounds  flour,  2  pounds  Indian 
meal,  3  teaspoonfuls  baking  soda,  3  teaspoonfuls  cream  of  tartar,  1 
large  teaspoonful  of  salt,  1  large  teaspoonful  of  sugar,  a  little  more 
than  a  quart  of  buttermilk. 

Mode :  Mix  all  the  dry  ingredients  well  together,  then  stir  in  the 
buttermilk ;  mix  well  and  divide  it  into  three  or  more  loaves, 
and  bake  in  a  tin  in  a  rather  quick  oven ;  time,  one  hour.  Very 
wholesome. 

Soda  scones. — One-fourth  stone  flour,  large  teaspoonful  baking 


COOKERY    FOR    WORKING-MEN'S    WIVES.  33 

soda,  one  teaspoonful  cream  of  tartar,  buttermilk,  and  a  small  tea- 
spoonful  of  salt. 

Mix  the  dry  ingredients  together  thoroughly  and  lightly ;  add 
the  buttermilk  to  make  the  dough,  and  divide  into  from  four  to 
six  pieces.  Sprinkle  a  little  flour  on  the  baking  board,  and  roll 
out  the  dough  with  rolling  pin  to  about  a  quarter  of  an  inch  thick. 
Cut  in  four  and  bake  on  a  hot  griddle  till  of  a  pale  brown ;  then 
turn  and  bake  the  other  side  the  same. 

Steamed  brown  bread. — One  pound  Indian  meal,  half  a  cup  of 
treacle,  salt,  1  teaspoonful  baking  soda,  and  1  teaspoonful  cream 
of  tartar. 

Mode :  Mix  meal,  treacle,  a  pinch  of  salt,  baking  soda,  and 
cream  of  tartar  well  together ;  then  add  enough  buttermilk  to 
make  a  firm  dough  ;  mix  quickly,  and  put  into  steamer  or  basin, 
and  steam  in  fast  boiling  water  for  four  hours. 

Baked  brown  bread. — One  pound  wheat  meal,  1  pound  Indian 
corn  meal,  half  a  cup  of  treacle,  salt,  1  egg,  2  teaspoonfuls  of  baking 
soda,  2  teaspoonfuls  of  cream  of  tartar,  milk  or  water. 

Mode :  Mix  wheat  meal,  Indian  meal,  half  teaspoonful  salt, 
baking  soda,  cream  of  tartar  well  together  ;  warm  the  treacle  and 
add  it,  with  the  milk  (or  water),  to  the  dry  ingredients;  put  in 
floured  tin,  and  bake  five  hours  in  a  moderate  oven. 

Oat  cakes. — Mode:  Put  1  pound  of  oatmeal  into  a  basin,  a 
very  small  pinch  of  baking  soda,  and  a  small  teacupful  of  tepid 
water  ;  mix  well.  Spread  some  dry  meal  on  the  baking  board,  lay 
the  dough  on  it  and  knead  with  knuckles  till  you  have  it  half  the 
size  wanted.  Roll  out  smooth,  and  finish  with  rolling-pin ;  it 
should  be  very  thin.  Cut  in  three,  and  rub  well  with  dry  meal  on 
both  sides ;  put  them  on  the  griddle.  The  fire  must  not  be  too 
quick ;  when  quite  dry  (not  brown),  take  them  from  the  griddle, 
and  toast  the  other  side  before  the  fire  till  crisp.  One  teaspoonful 
of  melted  dripping  is  thought  by  some  to  be  an  improvement. 

Wheaten  meal  scones. — One  pound  wheat  meal,  1  pound  flour, 
teaspoonful  baking  soda,  teaspoonful  cream  of  tartar,  teaspoonful 
dripping,  half  teaspoonful  salt,  and  a  little  buttermilk. 

Mode:  Mix  the  meal,  flour,  baking  soda,  cream  of  tartar, 
dripping,  and  salt  well  together ;  then  add  the  buttermilk  to  make 
a  light  dough ;  divide,  and  roll  out  to  the  thickness  of  a  quarter  an 
inch,  and  bake  on  not  too  hot  a  griddle. 

Rice  scones. — One  pound  rice,  one-fourth  pound  flour,  1*  tea- 
spoonful sugar,  and  half  teaspoonful  salt. 

Put  the  rice,  sugar,  and  salt  into  a  saucepan,  with   1   quart 


34  COOKERY     FOR    WORKING-MEN'S    WIVES. 

water,  and  let  it  come  to  the  boil.  Then  set  it  to  the  side  of  the 
fire,  and  let  it  steam  for  two  hours  with  the  lid  close  till  all  the 
water  has  been  absorbed  and  the  rice  has  become  soft;  then 
sprinkle  the  flour  on  the  baking  board  and  turn  the  rice  out  on 
it.  Let  it  stand  till  cool ;  then  divide  into  six  parts,  and  roll 
out  very  thin.  Cut  each  part  in  three,  and  bake  on  not  too  hot  a 
griddle. 

Potato  scones. — Potatoes,  flour,  and  salt. 

Take  any  boiled  potatoes  left  from  the  dinner ;  bruise  them  nice 
and  smooth  on  the  table  or  baking  board ;  add  salt  to  season ;  then 
shake  some  flour  over  them  or  work  it  in,  roll  out  very  thin,  prick 
with  a  fork,  and  cut  in  three.     Bake  on  not  too  hot  a  griddle. 

Scalded  scones. — One  pound  flour,  one-half  teaspoonful  salt. 

Mix  the  flour  and  salt  together,  and  add  boiling  water  enough 
to  make  a  good,  firm  dough;  then  divide  it,  and  roll  out  very  thin 
on  the  baking  board  sprinkled  with  flour.  Cut  in  three,  and  bake 
on  not  too  hot  a  griddle. 

Indian  meal  and  flour  scones. — One  pound  Indian  meal,  1 
pound  flour,  1  tablespoonful  treacle,  1  teaspoonful  baking  soda, 
1  teaspoonful  cream  of  tartar,  half  a  teaspoonful  salt,  and  butter- 
milk. 

Mix  all  together,  and  then  add  enough  buttermilk  to  make  a 
nice,  soft  dough ;  divide  it,  and  roll  out  each  piece  into  about  a 
fourth  of  an  inch  thick.  Cut  in  four,  and  bake  on  not  too  hot 
a  griddle. 

Barley  meal  scones. — Two  pounds  barley  meal,  three-fourths 
teaspoonful  baking  soda,  three-fourths  teaspoonful  cream  of  tartar, 
half  a  teaspoonful  salt,  and  buttermilk. 

Mix,  and  add  enough  buttermilk  to  make  a  nice,  soft  dough ; 
then  sprinkle  a  little  meal  on  the  baking  board,  and  roll  out  to  a 
fourth  of  an  inch  thick.  Cut  in  three,  and  bake  on  not  too  hot 
a  griddle. 

Crullers. — One  and  one-half  pounds  flour,  one-half  pound  sugar, 
one-fourth  pound  butter,  2  eggs,  2  teaspoonfuls  baking  powder, 
milk,  and  lemon. 

Mode :  Butter  and  sugar,  beat  to  a  cream,  add  flour  and  milk 
alternately  till  all  are  in  ;  beat  up  the  eggs  very  lightly ;  grate  the 
rind  of  the  lemon  into  the  flour,  and  add  the  juice ;  then  put  in 
baking  powder,  mix  well,  roll  out  to  a  quarter  of  an  inch  thick, 
divide  into  small  rounds,  cutting  center  out  of  each  to  form  rings. 
Fry  in  hot  fat  a  light  brown.  The  quantities  given  will  make 
eighty-five  crullers. 


COOKERY    FOR    WORKING-MEN'S    WIVES.  35 

Cocoanut  cake. — One-half  pound  sugar,  1  pound  flour,  one- 
fourth  pound  butter,  milk,  1  cocoanut,  2  eggs,  and  1  large  tea- 
spoonful  baking  powder. 

Mode :  Grate  cocoanut.  Beat  butter  and  sugar  to  a  cream,  beat 
the  eggs  very  light,  and  by  degrees  add  the  milk  and  flour ;  then 
cocoanut  and  baking  powder,  and  a  pinch  of  salt.  Bake  in  a  tin 
or  mold  for  two  hours. 

Small  cocoanut  cakes  (good  for  children). — One  cocoanut,  1 
egg,  half  a  gill  milk,  one-fourth  pound  sugar,  one-fourth  pound 
flour,  half  a  teaspoonful  of  baking  powder,  and  1  tablespoonful  of 
corn  flour. 

Mode  :  Mix  corn  flour,  sugar,  baking  powder  and  flour  well  to- 
gether ;  add  milk  and  cocoanut  grated,  beat  up  the  egg  well,  and 
add.  Divide  the  mixture,  and  work  it  with  your  hands  into  small 
cones  or  drops.     Bake  on  buttered  paper  in  a  quick  oven. 

Ginger  bread. — One  pound  flour,  one-half  pound  treacle,  one-half 
pound  sugar,  one-half  pound  lard ;  3  eggs,  a  large  teaspoonful  of  gin- 
ger, a  teaspoonful  of  cinnamon,  half  teaspoonful  cloves,  2  teaspoon- 
fuls of  baking  powder,  half  a  nutmeg  grated,  a  little  salt,  and  milk. 

Mode :  Melt  the  lard,  sugar  and  treacle  in  a  saucepan.  Beat 
up  the  eggs  well,  mix  the  flour,  baking  powder,  spice,  and  a  pinch 
of  salt  well  together ;  add  the  melted  lard,  sugar,  treacle,  and  eggs. 
Use  a  little  milk  to  make  a  soft  batter,  and  bake  in  a  moderate 
oven  one  and  a  half  hours.  Fruit  can  be  added  to  this  cake — 
raisins,  currants,  or  almonds — which  will  make  it  richer. 

Rough  robin. — One  and  one-half  pounds  flour,  one-half  pound 
rice  flour,  one-half  pound  lard  or  butter,  one-half  pound  sugar,  1 
pound  currants,  1  pound  sultana  raisins,  2  teaspoonfuls  baking 
powder,  1  teaspoonful  ground  caraways,  1  teaspoonful  cinnamon, 
and  a  little  salt. 

Mode:  Mix  lard,  flour,  sugar,  baking  powder,  spices,  and  a 
pinch  of  salt  well  together,  and  beat  well.  Then  add  fruit.  Mix 
with  buttermilk  to  make  a  stiff  batter.     Bake  for  two  hours. 

Rice  cake. — One  pound  flour,  one-half  pound  rice,  one-half 
pound  sugar,  one-half  pound  butter,  4  eggs,  2  teaspoonfuls  of 
baking  powder,  1  teaspoonful  essence  of  vanilla,  salt  and  milk. 

Mode  :  Beat  butter  to  a  cream,  add  the  yolks  of  the  eggs  and 
the  sugar ;  beat  very  lightly.  Then  add  the  flour  (after  being  well 
dried  before  the  fire  or  in  the  oven),  baking  powder,  pinch  of  salt, 
vanilla,  and  sufficient  milk  to  make  a  nice,  thick  batter.  Beat  up 
the  whites  of  the  eggs  to  a  stiff  froth,  and  add  them  last.  Mix  all 
very  lightly,  and  bake  for  two  hours  in  a  moderate  oven. 


36  COOKERY    FOR    WORKING-MEN'S    WIVES. 

Seed  cake. — One  pound  flour,  one-half  pound  sugar,  one-half 
pound  butter,  3  eggs,  2  spoonfuls  caraways,  milk,  and  a  teaspoonful 
baking  powder. 

Mode :  Mix  butter  to  a  cream,  add  yolks  of  eggs,  sugar  and 
flour  (well  dried),  baking  powder,  seeds,  pinch  of  salt,  and  milk  to 
make  a  stiff  batter.  Beat  whites  of  eggs  to  a  stiff  froth,  and  add 
them  last.     Stir  very  lightly,  and  bake  one  and  a  half  hours. 

Sultana  cake. — One  pound  flour,  one-half  pound  sugar,  one- 
half  pound  lard,  3  eggs,  1  pound  sultana  raisins,  the  rind  of  a 
lemon  grated,  1  large  teaspoonful  baking  powder,  salt  and  milk. 

Mode :  Mix  the  lard,  flour,  yolks  of  eggs,  baking  powder,  pinch 
of  salt,  sugar,  and  raisins  well  together ;  and  add  enough  milk  to 
make  a  stiff  batter.  Beat  the  whites  of  eggs  to  a  stiff  froth  and 
add,  mix  in  very  lightly,  and  bake  for  one  and  a  half  hours. 

French  cake. — One  pound  flour,  three-fourths  pound  sugar,  one- 
fourth  pound  butter,  2  eggs,  milk,  large  teaspoonful  baking  pow- 
der, and  salt. 

Mode :  Beat  butter  and  eggs  to  a  cream ;  add  the  sugar  and 
flour  by  degrees,  and  mix  with  a  little  milk  to  a  stiff  batter,  or  soft 
dough.  Add  the  salt  and  baking  powder  last ;  mix  all  well,  and 
bake  in  a  moderate  oven  one  and  a  half  hours. 

Pancakes. — One  pound  flour,  fourth  pound  sugar,  one  egg,  a 
teaspoonful  carbonate  of  soda,  a  teaspoonful  cream  of  tartar, 
buttermilk. 

Mode :  Beat  sugar  and  egg  very  lightly,  mix  in  by  degrees  the 
flour  and  milk,  work  well,  add  soda  and  cream  of  tartar  last.  Take 
a  little  dripping  in  a  piece  of  clean  muslin,  rub  over  the  griddle ; 
drop  batter  in  spoonfuls.     When  one  side  is  done  turn  them. 

Pancakes. — Rub  1  pound  of  flour,  2  ounces  dripping,  teaspoon- 
ful carbonate  of  soda,  teaspoonful  cream  of  tartar,  one-fourth  pound 
sugar,  all  well  together.  Add  buttermilk  to  make  a  soft  batter. 
Rub  the  griddle  over  with  dripping,  and  put  a  spoonful  on  for 
each  pancake.  When  one  side  is  done  turn.  Can  be  flavored  with 
anything  that  is  liked,  or  currants  may  be  added. 

SICK-ROOM    COOKERY. 

Mustard  Poultices. — Dry  mustard,  cold  water. 

Mix  enough  cold  water  with  the  mustard  to  make  it  into  a 
thick  paste ;  when  quite  smooth  spread  it  upon  a  piece  of  thin  old 
linen,  or  cotton ;  sew  it  round  so  as  to  form  a  bag.  Be  careful  not 
to  make  the  poultice  larger  than  required ;  hold  it  to  the  fire  for  a 
few  minutes,  so  as  not  to  chill  your  patient ;   time,  from  fifteen  to 


COOKERY    FOR    WORKING-MEN'S    WIVES.  37 

thirty  minutes ;  have  ready  a  piece  of  clean  soft  cotton,  or  a  piece 
of  clean  wadding,  and  when  you  take  off  the  mustard  poultice,  put 
on  the  wadding  or  the  cotton. 

Bread  and  milk  poultice. — Stale  bread,  cold  milk. 

Boil  bread  with  enough  milk  to  make  a  thick  pulp ;  spread  it 
on  a  piece  of  soft  cotton,  and  apply  it  very  hot.  This  poultice  is 
often  applied  without  a  cloth  between  it  and  the  affected  part,  but 
poultices  put  into  a  bag  are  cleaner  and  easier  rewarmed.  Bread 
poultices  are  cleansing  and  soothing. 

Linseed  meal  poultices. — Linseed  meal,  boiling  water.  • 

Put  sufficient  meal  to  make  the  poultice  the  size  required  into  a 
hot  bowl,  and  pour  on  boiling  water  enough  to  make  a  soft  paste ; 
beat  quickly  for  three  minutes,  or  till  it  looks  oily.  Have  ready  a 
flannel,  or  cotton  bag,  the  size  required ;  pour  in  the  paste,  sew  up 
the  mouth  of  the  bag  quickly.  Apply  the  poultice  to  the  affected 
part  as  hot  as  can  be  borne. 

If  ordered  with  mustard,  mix  a  tablespoonful  of  dry  mustard 
with  the  meal.     Good  for  inflammation. 

Fomentation  of    camomile  flowers.  —  Two    ounces    camomile 
flowers. 

Put  into  a  jar  with  2  teacupfuls  of  water,  cover  jar  very  close, 
let  it  come  to  the  boil,  and  infuse  for  fifteen  minutes,  keeping  lid 
close  on  jar  all  the  time;  strain  off  the  hot  liquor,  keep  it  hot,  dip 
pieces  of  flannel  into  it,  and  apply  externally  to  the  part  affected. 
Good  to  allay  swelling  and  inflammation. 

Bran  poultice. — Make  it  like  porridge,  and  put  it  into  a  bag. 
Be  sure  not  to  make  it  so  soft  that  any  water  will  trickle  down 
to  annoy  the  patient. 

Linseed  or  flaxseed  jelly  for  a  cough. — One  pound  linseed,  1 
large  lemon,  one-fourth  pound  raisins,  one-half  pound  sugar. 

Boil  the  linseed  in  2  quarts  of  water,  then  let  it  simmer  for 
three  hours ;  strain ;  return  to  the  pot  with  raisins  and  pulp  of 
lemon,  and  simmer,  without  boiling,  one  hour ;  strain  again,  add 
the  sugar.  Take  a  teaspoonful  (two  or  three  times  a  day).  This 
is  very  good. 

Gruel. — Two  tablespoonfuls  of  oatmeal,  2  cups  of  cold  water, 
half  teaspoonful  sugar,  pinch  of  salt. 

Put  the  oatmeal  into  a  bowl  with  the  cold  water,  let  it  stand  for 
fifteen  minutes ;  then  with  a  spoon  press  all  the  water  from  the  oat- 
meal, and  pour  into  the  pan,  leaving  the  meal  as  dry  as  possible ; 
put  the  pan  on  the  fire,  and  stir  it  till  it  boils ;  then  simmer  for 
ten  minutes,  add  the  sugar,  and  serve  hot. 


38  COOKERY    FOR    WORKING-MEN'S    WIVES. 

Some  prefer  gruel  without  sugar,  and  some  with  milk  instead  of 
water,  or  a  little  butter  and  a  scrape  of  nutmeg. 

Barley  water. — Two  tablespoonfuls  of  barley,  2  quarts  of  water, 
1  tablespoonful  of  sugar. 

Wash  the  barley  well ;  put  the  barley  and  water  into  a  sauce- 
pan and  bring  it  to  the  boil ;  then  boil  very  slowly  for  two  hours, 
strain  it,  add  sugar,  and  let  it  cool.  Barley  water  is  very  cooling 
and  nourishing.  The  barley  may  afterwards  be  used  for  a  pudding, 
or  put  into  soup. 

Beef  tea. — One-half  pound  gravy  beef,  2  gills  water. 

Cut  the  beef  very  small;  put  it  into  a  jar,  sprinkle  a  very  little 
salt  over  it  to  draw  out  the  juice  of  the  meat  quickly,  add  the 
water,  cover  the  jar  with  paper  twisted  close  over  it ;  let  it  stand 
for  half  an  hour;  place  the  jar  in  a  pan  of  boiling  water;  keep  it 
boiling  for  half  an  hour,  and  you  will  have  good,  nutritious  beef 
tea,  easily  digested  by  an  invalid. 

Veal  tea. — One  pound  veal,  1  large  cup  of  water. 

Cut  the  veal  up  very  small,  sprinkle  a  very  little  salt  over  it ; 
put  it  into  a  jar,  add  the  water,  cover  closely  with  paper ;  let  it 
stand  for  half  an  hour;  place  the  jar  in  a  saucepan  of  boiling 
water,  and  let  it  boil  for  two  hours. 

Suet  or  milk  porridge  for  invalids. — One  tablespoonful  suet,  2 
tablespoonfuls  flour,  1  teacup  of  milk,  a  little  salt. 

Mince  the  suet  very  fine;  mix  milk  and  flour  till  smooth,  then 
put  into  a  pan ;  add  suet  and  a  pinch  of  salt ;  boil  very  gently  for 
ten  minutes,  and  serve  hot.  This  is  very  good  and  nourishing, 
especially  for  those  who  can  not  take  cod  liver  oil. 

Fish  for  an  invalid. — One  small  fish,  a  small  sprig  of  parsley, 
1  tablespoonful  of  milk. 

Get  a  nice,  fresh  white  fish ;  clean  it  well ;  put  it  into  a  small 
jelly  jar  with  the  milk  and  parsley  well  washed,  cover  very  closely 
with  paper,  and  set  it  in  a  saucepan  of  boiling  water  at  the  side  of 
the  fire  for  half  an  hour.  This  is  a  very  light  way  of  cooking  fish 
for  an  invalid.     It  can  be  skinned  and  boned  if  preferred. 

Egg  with  tea,  coffee,  cocoa,  or  milk. — Break  the  egg  into  a  tea- 
cup, beat  with  a  fork  till  well  mixed ;  pour  in  the  tea,  coffee,  cocoa, 
or  milk,  gradually  stirring  all  the  time.  This  is  very  nourishing, 
and  good  in  cases  of  exhaustion  from  overwork  or  strain. 

Lemonade. — One  lemon,  a  large  cup  of  boiling  water. 

Roll  the  lemon  on  the  table  to  soften  it ;  pare  the  rind  very 
thin  (for  the  white  part  is  very  bitter),  squeeze  the  juice  into  a  jug, 
taking  care  not  to  let  any  pips  in,  as  they  are  too  bitter,  add  the 


COOKERY    FOR    WORKING-MEN's    WIVES.  39 

lemon  rind  and  the  boiling  water,  cover  the  jug;  let  it  stand  till 
cold,  strain  and  use.     Very  cooling. 

For  a  pleasant  drink  add  a  teaspoonful  of  sugar ;  but  not  in 
cases  of  sickness. 

Breadberry,  or  toast  water. — One  slice  bread,  a  large  cup  of 
boiling  water. 

Toast  the  bread  on  both  sides  till  quite  dry  and  a  nice  brown, 
but  not  burnt;  break  it,  and  put  it  in  a  jug,  pour  the  boiling  water 
over  it,  and  cover  ;  let  it  stand  till  cold,  and  strain.     Cooling. 

Koumiss,  or  milk  wine. — One  quart  buttermilk,  2  quarts  sweet 
milk,  4  teaspoonfuls  sugar. 

Mix  the  buttermilk  and  sweet  milk  together,  add  the  sugar,  and 
stir  till  melted.  Let  it  stand  near  the  kitchen  fire  for  twelve  hours 
covered  with  a  cloth,  then  bottle.  As  it  is  an  effervescing  drink, 
the  cork  must  be  tied  down  and  the  bottles  kept  on  their  sides. 
When  the  koumiss  is  opened  it  should  be  used. 

ROASTING. 

To  ascertain  the  length  of  time  required  for  roasting,  weigh  the 
meat,  and  allow  a  quarter  of  an  hour  to  every  pound,  and  one- 
quarter  of  an  hour  over.  If,  however,  the  piece  of  meat  is  very 
thick,  allow  half  an  hour  over.  Young  and  white  meat  (veal, 
lamb,  pork,)  requires  twenty  minutes  to  each  pound,  and  twenty 
minutes  over.     They  are  unwholesome  when  underdone. 

Before  beginning  to  roast  sweep  up  the  hearth  and  make  up  a 
large  fire  in  a  well-polished  fireplace  an  hour  before  it  is  wanted, 
so  as  to  have  it  bright  and  glowing.  Do  not  let  the  fire  go  down 
while  the  meat  is  roasting;  add  small  pieces  of  coal  or  large 
cinders  occasionally  so  as  to  keep  it  up.  Hang  the  meat,  by  the 
small  end,  to  the  hook  of  the  jack.  When  there  is  no  jack  the 
meat  may  be  hooked  to  a  skein  of  twisted  worsted,  suspended  from 
a  hook  projected  from  the  mantel  shelf.  Wind  up  the  jack,  or 
twist  the  worsted,  so  as  to  make  it  spin  slowly.  Place  the  dripping- 
pan  under  the  joint.  If  you  have  a  meat  screen,  see  that  it  is 
bright  (so  as  to  throw  back  the  heat  upon  the  joint),  and  place  it 
before  the  fire.  Meat  should  be  placed  for  the  first  ten  minutes  as 
near  the  fire  as  possible,  without  scorching ;  the  great  heat  hardens 
the  outside,  and  keeps  in  the  juices.  Baste  it  as  soon  as  the 
fat  melts.  Basting  prevents  the  meat  from  becoming  dry  and 
scorched.  Then  withdraw  the  meat  18  or  20  inches  from  the  fire, 
and  baste  it  very  frequently  while  roasting  with  the  dripping  pro- 
duced by  the  melting  of  the  fat.     If  the  meat  is  lean  it  must  be 


40  COOKERY    FOR    WORKING-MEN'S    WIVES. 

basted  with  dripping  melted  for  the  purpose.  The  meat  may  be 
dredged  with  flour  a  quarter  of  an  hour  before  it  is  quite  ready,  to 
make  it  browner  and  to  thicken  the  gravy  a  little.  When  it  is 
ready  and  placed  on  the  ashet,  sprinkle  it  with  a  little  salt.  Before 
making  sauce  of  the  brown  gravy  pour  away  the  dripping  from 
the  dripping-pan  (keep  this  dripping  for  other  purposes) ;  add  a 
little  boiling  water  to  the  brown  gravy  left  in  the  pan ;  mix  well ; 
add  a  little  salt,  and  pour  it  round  the  roast,  not  over,  or  it  will 
sodden  the  meat. 

To  roast  meat  in  the  oven. — Place  the  meat  in  a  baking  tin,  in 
a  very  hot  part  of  the  oven,  for  five  minutes,  to  harden  the  outside 
and  keep  in  the  juice.  Baste  it  as  soon  as  the  fat  melts  ;  then  re- 
move it  to  a  cooler  part.  Place  beside  it  a  cup,  or  basin,  of  water 
to  keep  the  air  of  the  oven  moist  without  cooling  it.  Baste  the 
meat  frequently.  For  the  length  of  time  required,  see  preceding 
directions. 

All  ovens  in  which  meat  is  cooked  should  be  properly  ven- 
tilated, in  order  to  allow  the  escape  of  an  injurious  vapor  produced 
by  meat  when  cooked  in  a  close  oven.  Meat  roasted  in  the  oven 
is  not  considered  so  digestible  as  when  roasted  before  the  fire. 

Roasting  in  the  pot  or  saucepan. — This  way  of  roasting  is  espe- 
cially suitable  for  small  pieces  of  meat,  and  is  far  more  economical, 
because  of  the  small  quantity  of  fuel  required.  Melt  and  heat  a 
tablespoonful  of  dripping  in  a  pot.  Brown  all  sides  of  the  meat  in 
this,  so  as  to  harden  the  outside  and  keep  in  the  juices.  Then 
draw  the  pot  to  the  side  of  the  fire  and  let  the  meat  cook  slowly 
with  the  lid  on,  basting  it  frequently.  Time  required,  same  as  in 
previous  directions. 

FRYING. 

To  fry  a  steak. — Having  got  your  steak,  which  must  not  be 
thinner  than  half  an  inch,  and  not  thicker  than  an  inch,  take  the 
suet,  which  is  always  given  with  the  steak,  chop  it  fine ;  see  that 
your  pan  is  perfectly  clean  and  dry.  Place  the  pan  on  the  fire 
with  the  suet;  let  it  remain  until  the  suet  is  melted  and  rather 
hot.  Take  hold  of  the  steak  at  one  end  with  a  fork,  dip  it  in  the 
pan,  and  keep  it  for  two  minutes;  then  turn  the  other  side  for  two 
or  three  minutes,  according  to  the  heat  of  the  fire;  then  turn  it. 
It  will  take  about  twelve  minutes  to  cook,  and  requires  to  be 
turned  on  each  side  three  times  during  the  cooking.  Take  care 
that  the  pan  is  not  too  hot,  or  it  will  burn  the  gravy,  and  perhaps 
the  meat,  and  lose  all  the  nutriment;  you  must  not  leave  the  pan, 


COOKERY    FOR    WORKING-MEN'S    WIVES.  41 

but  carefully  watch  it  all  the  time.  If  not  turned  very  often  it 
will  be  noticed  that  the  gravy  will  come  out  on  the  upper  surface 
of  the  meat,  which  in  turning  over  will  go  into  the  pan  and  be 
lost,  instead  of  remaining  in  the  meat.  Always,  in  lifting,  insert 
the  fork  in  the  fat.  Serve  on  hot  plates  with  salt,  pepper,  and  the 
gravy  round  it. 

To  fry  a  mutton  chop. — Get  some  nice  loin  chops,  cut  the  same 
thickness  all  through.  Have  your  frying-pan  very  clean;  put  in 
a  little  dripping  or  lard ;  let  it  get  rather  hot.  As  soon  as  it  begins 
to  smoke  take  the  chop  with  a  fork  by  the  small  end  and  dip  it  in 
the  fat  for  a  minute;  then  turn  it  and  let  it  fry  for  three  minutes ; 
you  can  turn  it  several  times,  it  will  take  ten  minutes  to  cook  a 
chop  an  inch  thick  with  a  good,  clear  fire.  Add  salt  and  pepper; 
have  a  nice  hot  plate,  and  lift  carefully,  always  putting  the  fork  in 
fat.     Pour  the  gravy  round  it. 

To  broil  a  rump  steak. — Get  your  steak  three-quarters  of  an 
inch  thick  (if  it  should  be  cut  rather  thicker  in  one  part  than 
another,  beat  it  well  with  a  chopper).  Before  cooking  a  steak  stir 
up  the  fire  (say  half  an  hour  before  you  intend  to  use  it) ;  clear 
away  the  ashes ;  stir  all  the  dead  cinders  from  the  bottom,  and  in 
a  few  minutes  you  will  have  a  clear  fire  fit  for  the  use  of  the  grid- 
iron. Place  your  gridiron,  with  the  steak,  about  5  inches  above 
the  fire,  and  keep  constantly  turning  the  steak,  to  keep  the  gravy 
in.  Put  the  fork,  not  into  the  lean  part,  but  into  the  fat  to  turn 
it.  One  pound  of  steak  three-quarters  of  an  inch  thick  will  take 
about  twelve  or  fifteen  minutes  to  cook  with  a  nice  clear  fire. 
Serve  hot  on  a  hot  plate. 

WASTE    IN    COOKING. 

The  following  table  shows  how  much  is  wasted  in  some  of  the 
different  ways  of  cooking  : 

Four  pounds  of  beef,  in  boiling  or  stewing,  wastes  about  1 
pound  of  its  substance ;  but  you  have  it  all  in  the  broth  or  gravy, 
if  you  have  kept  the  pot  closely  covered. 

In  baking  1£  pounds  is  almost  entirely  lost,  unless  you  have 
plenty  of  vegetables  in  the  dripping-pan  to  absorb  and  preserve  it. 

In  roasting  before  the  fire  you  lose  nearly  1J  pounds.  Do  not 
think  you  save  the  waste  in  the  shape  of  dripping.  It  is  poor 
economy  to  buy  fat  at  the  price  of  meat  merely  for  the  pleasure  of 
frying  it  out. 


42  HINTS    ON    WASHING,    ETC. 


GENERAL    HINTS. 

It  is  very  desirable  that  all  cooked  food  should  be  taken  hot. 
When  cold  food  is  taken  it  reduces  the  temperature  of  the  stomach ; 
and  both  the  nerves  and  vessels  of  the  stomach  are  taxed,  in  order 
to  bring  the  temperature  of  the  food  thus  taken  up  to  that  of  the 
human  body.  So  in  taking  hot  soup,  tea,  coffee,  or  cocoa  we  pre- 
vent this  tax  upon  the  internal  organs.  When  people  have  been 
overexerted  or  had  a  long  fast  it  is  better  for  them  to  have  a  little 
hot  soup  or  a  cup  of  cocoa,  and  wait  for  half  an  hour  before  they 
take  their  dinner ;  by  that  time  they  are  rested,  the  hot  soup  or 
cocoa  has  refreshed  and  invigorated  the  stomach  as  no  wine  or 
spirit  could  have  done. 

Before  beginning  to  cook  be  careful  to  see  that  you  have  a  clear 
fire  in  a  clean  grate,  and  that  your  pots  and  pans  are  thoroughly 
clean.  To  clean  pots,  first  clean  the  inside  out  well  with  pot-range, 
then  wash  them  both  inside  and  out  with  hot  water  and  some 
washing  soda ;  then  take  a  cloth,  with  a  little  soap  rubbed  on  it, 
dip  it  in  fine  ashes,  with  this  rub  the  inside  of  the  pot  till  it  is 
quite  clean,  then  wash  it  with  warm  water  and  dry.  Do  the  lid  in 
the  same  way. 

Fish,  if  at  all  plentiful,  is  always  cheaper  on  Thursdays,  Fridays, 
and  Saturdays,  and  can  be  had  at  the  time  the  shops  close  at  less 
than  half  price,  if  they  have  any  over.  For  those  who  study 
economy  this  is  worth  remembering,  as  they  can  thus  provide  a 
good,  cheap  dinner  for  the  next  day. 

Pieces  of  dry  cheese,  which  the  grocers  are  glad  to  get  rid  of 
very  cheap,  do  excellently  for  cooking  and  grating. 

Soap  parings  in  the  same  way  can  be  got  very  much  cheaper, 
and  are  quite  as  good  for  boiling  down  for  washing  purposes. 


HINTS   ON   WASHING,    ETC. 

Washing  is  always  best  done  early  in  the  week,  say  Tuesday ; 
then  you  have  the  week  before  you  to  dry,  etc.  Mend  what  re- 
quires to  be  mended  the  day  before.  Soak  your  things  before 
washing;  if  this  is  done  it  saves  a  great  deal  of  trouble  and  hard 
rubbing.  Boil  the  soap,  and  mix  a  handful  of  boiled  soap  to  every 
gallon  of  hot  water,  with  a  little  soda  or  borax  (borax  is  better  for 
the  fine  things).  Into  this  put  the  shirts  and  linen,  collars,  etc.,  to 
soak  all  night.     Bed  and  table  linen  can  either  be  soaked  in  cold 


HINTS    ON    WASHING,    ETC.  43 

water  or  laid  aside  till  its  turn  comes.  Curtains  or  window  blinds 
should  always  be  soaked  in  cold  water  to  draw  out  the  smoke. 

Flannels  should  be  well  shaken,  to  free  them  from  dust,  and  put 
together  by  themselves. 

Begin  your  washing  as  early  as  possible  in  the  morning.  First 
light  your  boiler  fire  and  have  plenty  of  hot  water.  If  it  is  fine, 
wash  your  flannels  first.  Add  a  little  hot  water  to  the  soaked 
things,  taking  the  best  things  first.  Wash  them  out  carefully,  re- 
moving all  stains.  Then  put  them  into  another  tub  with  warm 
water  and  melted  soap,  and  wash  them  again ;  and,  as  they  are 
finished,  drop  them  into  a  tub  of  cold  water,  and  let  them  lie  in  it 
for  a  while. 

Fill  up  the  boiler  with  cold  water,  put  into  it  a  handful  of 
melted  soap,  1  teaspoonful  of  borax  to  the  gallon  of  water.  Wring 
the  clothes  out  of  the  cold  water,  put  them  in  the  boiler,  put  on  the 
lid,  and  let  them  boil  gently  for  a  quarter  of  an  hour.  Then  take 
them  out,  add  more  water,  soap,  and  borax,  and  put  in  the  next 
quantity.  Pour  some  cold  water  on  the  boiled  clothes,  wash  them 
and  rinse  them  out,  then  blue  them.  Put  a  little  water  in  the  tub 
and  tinge  it  well  with  blue.  Do  not  allow  things  to  lie  in  blue 
water,  but  just  dip  each  article  in  separately,  and  wring  them  out. 
When  all  are  finished  hang  them  out  to  dry. 

If  possible,  bleach  your  clothes  on  grass  after  boiling ;  but  where 
this  can  not  be  done  it  is  yet  possible,  with  care,  to  keep  your  linen 
white  and  clear. 

Laces  and  muslin  should  not  be  rubbed,  but  squeezed  with  the 
hands  in  melted  soap  and  warm  water.  Be  careful,  in  boiling 
them,  to  tie  them  up  in  a  handkerchief  to  prevent  their  being 
torn. 

In  washing  flannels  (notice  particularly),  to  keep  them  a  good 
color  and  to  prevent  their  shrinking,  get  from  the  grocer  1  or  2 
pounds  (according  to  the  size  of  your  washing)  of  soap  parings, 
which  you  will  get  cheap;  for  1  pound  of  soap  parings  put  3 
quarts  of  water ;  boil  to  a  jelly,  and  with  this  wash  your  flannels. 
Be  sure  you  have  plenty  of  water  warm,  not  too  hot.  Put  in  a 
handful  of  your  soap  jelly,  and  mix  thoroughly  in  the  water ;  then 
take  the  flannels,  one  at  a  time,  shake  all  dust  out  of  them,  then 
sluice  the  articles  up  and  down  well ;  rub  as  little  as  possible,  for 
rubbing  knots  the  little  loops  of  wool  together  and  thickens  the 
flannel;  wring  them  in  a  machine,  if  you  have  one,  if  not,  squeeze 
them  well.  Dry  in  the  open  air,  if  weather  permits,  as  quickly 
as  possible. 


44  HINTS    ON    WASHING,    ETC. 

In  washing  scarlet  or  the  blue  flannel,  put  one  tablespoonful 
spirits  ammonia  in  the  rinsing  water. 

For  other  woolen  articles,  such  as  children's  dresses,  shawls,  etc., 
where  there  are  green  or  other  fancy  colors,  add  to  your  soap  jelly 
one-half  gill  of  spirits  of  turpentine,  and  a  tablespoonful  of  spirits 
of  hartshorn ;  then  thoroughly  wash  as  quickly  as  possibly ;  rinse 
in  cold  water  with  a  little  salt  in  it,  and  dry  quickly.  If  this  is 
done  carefully,  the  colors  will  remain  quite  fresh. 

For  prints. — Never  rub  them  with  soap.  Boil  the  soap  as  for 
flannel,  add  to  water,  and  wash  as  quickly  as  possible ;  then  in  the 
rinsing  water  put  a  few  drops  of  vitriol,  just  sufficient  to  make  it 
taste  a  little  tart ;  this  will  fasten  all  colors  except  black,  but  black 
fades.  For  black  prints  better  use  salt  or  a  little  spirits  of  turpen- 
tine in  the  rinsing  water. 

To  make  hot  water  starch. — Take  a  clean  basin,  and  mix  to  1 
large  tablespoonful  of  starch,  1  teaspoonful  spirits  of  turpentine,  1 
teaspoonful  spirits  of  ammonia,  with  only  enough  cold  water  to 
make  into  a  smooth  paste ;  then  pour  boiling  water  (it  must  be 
boiling)  over  it,  stirring  all  the  time  till  it  is  quite  transparent. 

To  make  cold  water  starch. — To  a  large  tablespoonful  of  starch 
put  half  a  teaspoonful  borax,  half  a  teaspoonful  spirits  of  turpen- 
tine, mix  with  a  little  cold  water  to  a  paste ;  then  add  cold  water 
to  make  the  starch  to  the  thickness  of  cream  ;  stir  well,  and  put  in 
the  things ;  if  the  things  to  be  starched  are  dry,  you  will  have  to 
make  the  starch  thinner. 

To  starch  and  iron  a  shirt. — The  linen  should  be  rather  damp ; 
dip  the  front,  collar,  and  cuffs  of  shirt  into  the  starch,  squeeze  them 
well  out,  and  roll  up  tight  for  some  hours ;  then  shake  out  and 
pull  them  quite  straight,  leaving  no  creases;  rub  them  over  with  a 
piece  of  soft  cloth.  Fold  the  skirt  straight  down  the  back.  Iron 
all  the  unstarched  part  first,  then  the  cuffs,  then  the  band.  To 
gloss  the  front  place  a  smooth  board,  covered  with  flannel,  inside 
the  breast,  rub  over  the  front  of  the  shirt  with  a  damp  cloth  and 
iron  (with  the  heel  of  the  iron)  very  nicely  till  quite  dry  and 
glossy. 

In  ironing  be  careful  always  to  rub  the  iron  over  something 
of  little  value  first ;  this  will  prevent  the  scorching  and  smearing 
of  many  articles. 

To  wash  clothes  with  paraffine  oil. — To  every  8  gallons  of  cold 
water  put  one-fourth  pound  soap,  shred  fine,  1J  tablespoonfuls  of 
paraffine  oil,  into  a  boiler ;  put  in  the  clothes,  let  them  come  to 
the  boil,  keep  the  lid  close  on  boiler,  and  steam  for  half  an  hour; 


SANITARY    HINTS.  45 

take  out  the  clothes,  rub  any  parts  not  quite  clean,  and  rinse  in 
plenty  of  cold  water. 

To  wash  clothes  in  paraffine  soap. — Cut  down  one-half  pound 
paraffine  soap,  and  put  it  into  a  boiler  of  water  to  melt.  Rub  the 
clothes  well  out  of  the  soda  water,  in  which  they  have  previously 
been  soaked,  put  them  into  a  boiler  and  let  them  boil  for  half  an 
hour,  then  put  them  into  a  tub  with  plenty  of  cold  water ;  wash 
them  thoroughly,  then  rinse  in  blue  water,  and  dry. 


SANITARY   HINTS. 

(1)  Remember  that  pure  air  is  food,  and  that  polluted  air  is 
poison. 

(2)  Never  allow  the  air  to  stagnate  in  your  rooms  or  houses. 

(3)  Provide  for  the  constant  ventilation  of  your  rooms.  One  of 
the  best  ways  of  doing  this  is  keeping  the  window  a  little  down 
from  the  top.. 

(4)  Keep  the  vent  always  open. 

(5)  Thoroughly  air  all  sleeping  apartments,  beds,  and  bed 
clothes  during  the  day. 

(6)  Do  not  use,  for  drinking  or  cooking,  water  which  has  long 
lain  stagnant  in  cisterns  or  vessels. 

(7)  See  that  the  water  cistern  is  cleaned  out  regularly,  say  every 
month  or  two. 

(8)  See  that  there  is  no  connection  between  the  water  cistern 
and  the  drain,  and  that  the  waste  goes  to  the  outside  of  the  house. 

(9)  Do  everything  in  your  power  to  keep  closets  and  sinks 
cleanly  and  sweet. 

(10)  See  that  the  private  drains  from  closets  are  ventilated  by 
pipe  opening  at  the  roof. 

(11)  See  that  the  private  drains  from  closet  and  sinks  are  properly 
trapped,  in  order  that  the  poisonous  gases  from  the  sewers  may  not 
get  into  the  house. 

(12)  The  neglect  of  this  precaution  is  a  fruitful  cause  for  many 
of  the  worst  diseases,  such  as  diphtheria,  typhoid  fever,  etc. 

(13)  When  you  need  to  use  disinfectants,  as  after  fever,  etc.,  re- 
member that  they  do  not  radically  cure  the  evil.  The  only  remedy 
is  the  removal  of  the  causes  of  impure  air  or  water  which  has  pro- 
duced the  evil. 

(14)  Avoid  the  use  of  covered  (or  "  press")  beds,  the  most  whole- 
some being  a  plain  iron  bed  without  any  curtains. 


46  HINTS   ON    WHAT   TO   DO   BEFORE   THE   DOCTOR   COMES. 

(15)  In  cases  of  sickness  all  utensils,  etc.,  should  be  kept  scrupu- 
lously clean,  and  the  precautions  suggested  above  as  to  main- 
taining a  supply  of  pure  air  should  be  observed  with  redoubled 
vigilance. 

HINTS  ON  WHAT  TO  DO  BEFORE  THE  DOCTOR  COMES. 

Croup. — Croup,  or  inflammatory  sore  throat,  is  caused  by  ex- 
posure to  cold,  damp  air,  or  sudden  change  of  weather.  The  signs 
are  hoarseness  and  noisy  breathing.  Give  the  child  a  teaspoonful 
of  ipecacuanha  wine.  If  vomiting  does  not  soon  follow,  give  half 
the  quantity.  Keep  the  child  in  bed.  Put  a  brick  into  the  fire 
until  it  is  quite  hot;  place  a  bucket  of  water  at  the  bedside;  put 
the  hot  brick  into  it,  which  will  raise  a  large  quantity  of  warm 
vapor,  which  the  child  will  breathe.  Apply  a  warm  poultice 
to  the  throat  and  use  warm  fomentations.  Milk  is  the  best 
diet.  If  the  above  does  not  relieve,  send  for  medical  advice 
without  delay. 

A  very  good  and  simple  remedy  for  croup  is  a  teaspoonful  of 
powdered  alum  and  2  teaspoonfuls  of  sugar ;  mix  with  a  little 
water  and  give  it,  as  quickly  as  possible,  a  little  at  a  time,  and  in- 
stant relief  will  be  given. 

Diphtheria. — What  goes  by  the  popular  name  of  croup  is,  in  a 
great  many  instances,  really  diphtheria,  which  is  a  contagious 
general  disease  of  great  danger.  The  chief  characteristic  is  the 
formation  of  a  thick,  tough,  false  membrane  on  the  palate,  tonsils, 
and  back  of  the  throat,  spreading  downwards  into  the  windpipe. 
The  signs  are  great  loss  of  strength  (never  absent),  the  formation 
of  the  above-named  membrane,  sometimes  high  fever,  as  often  no 
rise  in  the  temperature.  Sometimes  eruptions  in  the  skin  appear. 
Whenever  the  above  signs  can  be  traced  get  medical  advice  with- 
out a  moment's  delay. 

Common  cold. — In  the  case  of  a  child,  confine  the  child  to  one 
room,  or,  if  at  all  feverish,  to  bed.  Apply  a  warm  poultice  to  chest, 
and  give  10  drops  of  ipecacuanha  wine  every  hour  or  two  till 
patient  perspires  and  feels  a  little  sick.  In  the  case  of  a  grown-up 
person,  confine  to  house  and  keep  patient  warm.  Mix  30  drops 
antimonial  wine,  80  grains  of  citrate  of  potash,  3  teaspoonfuls  of 
syrup,  or  a  little  sugar,  in  4  ounces  of  water  (an  ounce  is  2  tablespoon- 
fuls).  Give  an  ounce  of  this  every  three  or  four  hours.  If  the  cough 
lingers,  a  teaspoonful  of  paregoric,  with  20  drops  of  ipecacuanha 
wine  in  a  little  water,  should  be  given  at  bedtime. 


HINTS   ON   WHAT   TO    DO   BEFORE   THE   DOCTOR   COMES.  47 

Useful  homely  recipe  for  a  cold  and  cough. — One  ounce  Span- 
ish juice,  2  ounces  honey,  one-half  pound  treacle,  Id  worth  lauda- 
num, Id.  worth  oil  of  peppermint,  1  pint  of  water. 

Boil  down  1  pint  of  water,  with  the  Spanish  juice,  honey,  and 
treacle  in  it,  to  a  gill ;  let  it  get  cold,  and  add  laudanum  and  oil  of 
peppermint.  Bottle  tight,  and  shake  the  bottle  before  using. 
Dose  for  an  adult,  a  tablespoonful  night  and  morning. 

Fainting. — At  once  make  patient  lie  down,  with  the  head  quite 
low.  Loosen  articles  of  dress.  Let  patient  have  plenty  of  air,  and 
keep  people  from  crowding  round.  Apply  smelling  salts,  cau- 
tiously, to  nose.  Sprinkle  face  with  a  little  cold  water  smartly.  If 
faint  continues  long,  or  feet  and  hands  are  cold,  apply  hot  bottles, 
and  when  patient  can  swallow  give  a  teaspoonful  of  sal  volatile  in 
water,  or  a  little  spirits  in  water. 

Fits. — This  means  either  apoplexy  or  epilepsy.  Apoplexy  is 
attended  with  insensibility.  The  patient  falls,  generally,  but  not 
always,  grows  purple  in  the  face,  and  breathes  in  a  snoring  man- 
ner. There  is  paralysis  of  one  side,  and  the  mouth  is  drawn  to 
one  side.  Place  patient  in  bed,  with  head  raised.  If  hot,  apply 
cold  water  to  head,  and  send  for  doctor. 

In  epilepsy  patient  usually  gives  a  scream,  becomes  deadly  pale, 
falls  on  his  face,  becomes  convulsed,  and  then  profoundly  insen- 
sible. While  in  this  state  all  that  need  be  done  is  to  loosen  articles 
of  dress  and  keep  patient  quiet  and  beyond  danger  of  hurting 
himself  until  sensibility  returns.  It  is  then  a  case  for  medical 
treatment. 

Choking. — Choking  arises  from  food,  or  fluids,  or  other  substances 
sticking  in  the  throat  or  passing  into  the  air  passages.  In  bad 
choking,  where  the  patient  suddenly  turns  dark  in  the  face,  etc.,  no 
time  is  to  be  lost.  Open  the  mouth  and  push  your  forefinger  in  a 
determined  way  over  the  tongue,  right  back,  and  try  to  hook  away 
or  push  aside  the  hindrance.  If  this  does  not  succeed,  you  may,  by 
pressing  the  hinder  portion  of  the  tongue,  bring  on  vomiting,  and 
so  secure  relief.  A  good  plan  is  sometimes  tried  with  children, 
viz,  that  of  pressing  the  chest  and  stomach  against  something 
hard,  as  a  table  or  a  chair,  then  slapping  or  thumping  the  back 
between  the  shoulder  blades.  In  this  way  air  is  driven  from  the 
lungs  through  the  windpipe  so  forcibly  as  often  to  expel  the  ob- 
stacle. When  the  obstruction  consists  of  a  coin,  as  often  in  the 
case  of  children,  a  good  plan  is  at  once  to  take  the  child  up  by  the 
heels  and  at  the  same  time  give  it  a  shake,  or  slap  its  back.  Fish 
bones  can  sometimes  be  got  rid  of  by  swallowing  a  mouthful  of 

0?  TH3S        v 

7BR3IT7S 


^CiTCftf^ 


48  HINTS   ON   WHAT   TO   DO   BEFORE   THE   DOCTOR    COMES. 

bread.     If  these  remedies  fail,  medical  help   should   at  once  be 
called  in. 

Suffocation  by  gases. — Drag  the  patient  as  quickly  as  possible 
into  fresh  air ;  loose  clothing ;  dash  cold  water  on  head,  face,  and 
upper  part  of  chest.  If  the  breathing  has  stopped,  artificial  re- 
spiration must  be  resorted  to. 

Poisoning. — Send  at  once  for  the  nearest  doctor,  telling  him  all 
the  particulars,  so  that  he  may  bring  what  is  necessary.  Unless 
the  poison  is  an  irritant,  such  as  oil  of  vitriol  or  the  like,  which 
burns  or  destroys  the  stomach,  etc.,  do  all  you  can  to  make  the 
patient  sick.  You  may  give  a  tablespoonful  of  mustard  in  a 
tumbler  of  warm  water,  or  the  same  amount  of  common  salt  with 
warm  water.  If  the  patient  is  drowsy,  as  from  poisoning  by  nar- 
cotics, you  must  do  all  you  can  to  keep  him  awake  by  dashing 
cold  water  on  his  head  and  face,  walking  him  about,  etc.  Do  not 
permit  him  to  sleep.  In  cases  of  poisoning  by  irritants,  emetics 
should  not  be  given,  but  you  should  try  to  save  the  stomach  as 
much  as  possible  by  giving  soothing  drinks,  as  milk,  etc.  Always 
try  to  find  out  what  the  poison  taken  has  been.  You  will  generally 
be  able  to  recognize  a  case  of  irritant  poison,  even  if  the  patient  can 
not  tell  you,  by  the  stains  on  the  clothes,  lips,  etc.,  the  burning  sen- 
sation of  the  mouth,  the  terrible  suffering  of  the  stomach,  the 
retching,  and  vomiting  of  blood,  etc.  Medical  advice  must  in  any 
case  of  poison  be  called  in  with  the  utmost  haste. 

Poisoning  by  alcohol,  or  drunkenness. — Get  the  patient  under 
cover  as  soon  as  possible.  If  insensible,  rouse  him  by  dashing  cold 
water  on  the  face.  Endeavor  to  make  the  patient  vomit.  Rub  the 
surface  of  the  body  with  warm,  dry  cloths;  wrap  the  patient  in 
blankets ;  put  hot  water  bottles  to  his  feet,  and  do  all  you  can  to 
keep  up  the  heat  of  body,  which  is  always  lowered  in  the  state  of 
intoxication. 

Broken  limbs. — The  thing  to  be  first  done  is  to  keep  the  limb 
quite  steady  till  the  surgeon  comes.  This  is  done  by  placing  on 
each  side  of  the  broken  limb  whatever  may  be  at  hand,  such  as 
slips  of  wood,  small  pillows,  an  umbrella,  the  stock  and  barrel  of  a 
gun,  or  two  walking  sticks,  or  even  firmly  rolled  straw,  or  pads  of 
cotton  wool,  and  retaining  them  in  their  position  by  one  or  two 
handkerchiefs,  not  tied  too  tightly.  Never  raise  the  patient  from 
the  ground  until  the  nature  of  his  injury  has  been  ascertained,  or 
some  appliance  has  been  made  to  prevent  the  movement  of  the 
broken  limb.  Then  raise  him,  if  possible,  with  the  help  of  several 
persons,  and,  as  it  were,  in  one  solid  piece,  all  moving  together, 


HINTS   ON   WHAT   TO   DO    BEFORE   THE   DOCTOR   COMES.  49 

and  keeping  step  in  carrying.  If  a  patient  has  to  be  carried 
home,  let  it  be  on  a  shutter,  or  a  table,  or  a  stretcher,  on  which  he 
can  lie  flat,  instead  of  being  doubled  up  in  a  cab;  as  is  often  done. 
It  is  from  neglect  of  this  simple  rule  that  broken  bones  are  often 
made  to  protrude  through  the  flesh,  simple  being  thus  turned 
into  compound  fractures,  attended  by  the  risk  of  the  limb  being 
lost. 

What  to  do  when  dress  catches  fire. — The  following  are  the 
directions  given  in  Dr.  Robert's  book  on  ambulance  work  :  "  If 
your  own  dress,  throw  yourself  at  once  on  the  ground,  so  that  the 
rising  flames  may  not  catch  the  upper  part  of  your  clothes  nor 
burn  your  head  and  chest ;  roll  about  (so  putting  the  flames  out  by 
pressure),  and  at  the  same,  if  possible,  wrap  yourself  up  closely  in 
a  rug,  hearth  rug,  blanket,  table  cloth,  overcoat,  or  carpet,  so  as  to 
smother  the  fire.  Do  not  get  up  to  call  for  assistance,  but  for  that 
purpose  crawl  to  the  bell  rope  or  door.  If  another  person's  dress, 
throw  the  person  on  fire  down  at  once,  wrap  him  or  her  up  in  a 
rug  or  something  similar,  or,  if  there  is  nothing  at  hand  suitable, 
use  your  own  coat,  rolling  the  patient  about  in  it,  for  the  purpose 
of  smothering  the  flames."  A  woman  rendering  help  in  this  way 
must  exercise  great  self-possession,  and  be  careful  not  to  get  her 
own  clothes  entangled  in  the  flames. 

Measles  and  scarlet  fever. — When  measles  or  infectious  dis- 
eases are  prevalent  in  a  neighborhood,  and  a  child  shows  symptoms 
of  cold  in  the  head  and  fever,  it  is  a  reason  for  immediate  careful- 
ness. The  diet  should  be  light,  cooling,  scanty,  and  the  child 
should  be  kept  indoors.  In  its  ordinary  course  measles  is  unac- 
companied by  danger,  but  the  mildest  form  may  be  quickly  con- 
verted, by  want  of  care,  into  the  most  dangerous.  The  parent 
should  carefully  watch  the  symptoms  of  change,  and  if  a  child 
complains  of  piercing  headache,  intolerance  of  light,  etc.,  the  doctor 
should  be  called  in  at  once.  It  is  also  most  dangerous  to  resort, 
without  advice,  to  spirits  and  such  remedies  to  bring  out  the  rash 
if  it  suddenly  disappears.  Sometimes  the  disappearance  of  the  rash 
may  be  traced  to  careless  exposure  to  cold.  In  this  case  the  child 
should  be  instantly,  and  without  hesitation,  put  into  a  warm  bath, 
care  being  taken  to  prevent  subsequent  cold.  Often,  however, 
the  cause  of  the  disappearance  may  be  dependent  on  internal  in- 
flammation or  too  high  fever,  and  medical  advice  should  be  at 
once  procured. 

Indigestion. — Among  the  most  common  causes  of  indigestion 
are  the  undue  use  of  strong  or  too  long  infused  tea  (which,  taken 


50  HINTS   OX   WHAT   TO   DO   BEFORE   THE   DOCTOR   COMES. 

without  food  and  in  excess,  is   destructive),  the  use  of  new  bread, 
and  eating  too  fast. 

Teeth. — If  people  wish  to  preserve  their  teeth  they  should 
brush  them,  especially  at  night,  gently  with  a  short,  soft  brush, 
moved  up  and  down  so  as  to  remove  remnants  of  food,  etc.,  lodging 
between  the  teeth,  and  so  destroying  the  enamel.  This  precaution 
involves  little  or  no  expense,  and  the  trouble  will  be  well  repaid. 
When  iron  tonic  or  acid  mixtures  have  to  be  taken  they  should 
always  be  sucked  through  a  glass  tube,  which  can  be  got  at  any 
chemist's  for  a  penny  or  two.  Doctors  often  forget  to  remind 
patients  of  this,  and,  in  consequence,  the  teeth  grow  prematurely 
black  or  loosen  and  decay. 

Recovery  from  sickness. — When  patients  are  recovering  from 
measles  and  scarlet  fever  the  greatest  care  must  be  taken  to  avoid 
chills.  From  the  neglect  of  this  precaution  after-consequences  of 
the  most  serious  character  often  occur.  Children  recovering  from 
these  illnesses  should  be  warmly  clothed  and  kept  out  of  cold 
draughts  until  they  have  quite  regained  strength.  It  is  also  the 
duty  of  parents  who  have  children  suffering  from  the  above  dis- 
eases to  prevent  healthy  people  from  coming  near  them,  particu- 
larly in  the  case  of  scarlet  fever,  until  the  stage  of  peeling  of  the 
skin  is  quite  over,  when  the  patient  should  be  well  washed  with 
carbolic  soap.  The  bed  and  bedding  should  be  disinfected  as  well 
as  the  clothing. 

Intoxicating  drink. — The  abuse  of  intoxicating  drink  is  the 
curse  of  this  country.  It  is  the  fruitful  parent  of  crime,  disease, 
premature  death,  and  domestic  misery  in  every  shape  and  degree. 
The  judges,  with  one  accord,  say  that  if  the  people  could  only  be 
made  to  abstain  from  the  use  of  intoxicating  drinks  more  than 
half  the  prisons  might  be  shut  up.  Men  and  women  who  are 
tempted  to  sin  in  this  wTay  should  abstain  entirely.  For  these 
there  is  but  one  rule  of  safety — taste  not,  touch  not.  Industry, 
thrift,  and  strict  temperance,  these  are  the  simple  rules  which,  by 
the  divine  blessing,  secure  health  and  lasting  happiness. 


San  Jose  Mercury. 


OHAKLES     M.     8HOKTK1DGE 

Editok   &  Publisher. 

ISSUED  EVERY  DAY  IN  THE  YBAK. 

SUBSCRIPTION   RATES. 

The  Daily  Mercury  Is  published  every  day 
lo  tho  year  at  the  following  rates: 

Per  Annum  by  mall  (iu  advance) $6  00 

Six  Montis         "  "         3  00 

Three  Months    "  "         150 

Per  Month,  delivered  oy  carrier   50  | 

The  Wekkly  Mkrcury  is  published  every  Sat- 
urday morning  at  the  following  rates:  * 

Per  Annum  (in  advance)   $2  00 1 

Six  Mouths  '  ..' 1*0 

Three  Months    " ..... {50 1 

County    OflToial    Paper. 
MONDAY. -  OCTOBElT6ri89r. 


What  is  Being  Done  for 
Them  at  New  Almaden. 


THE  VALUABLE  INSTRUCTION  GIVEN. 


Result  of  the  Techuical  Schools  Es- 
tablished Under  the  Direction 
of  Hon.  James  B.  Kandol. 

Hon.  James  B.  Kandol,  Superintendent 
of  the  New  Almaden  quicksilver  mines, 
takes  an  active  interest  in  the  welfare  of  the 
people  employed  at  the  works  and  their 
families,  and  the  social  features  of  their 
lives  are  made  pleasant  and  profitable  in 
j!  many  ways  through  his  benevolent  and 
kindly  help. 

The  latest  institution  started  under  his 
direction  is  a  technical  school,  which  will 
prove  of  great  benefit  to  the  children  of  j^ie 
employes  of  the  mine,  and,  in  fact,  it  has 
already  been  such,  although  established 
but  a  few  months  ago. 

The  school  embraces  most  useful  branches 
of  practical  knowledge  for  boys  and  girls, 
and  has  separate  branches  on  the  Hill  and 
at  the  Hacienda.  Great  credit  is  due  to 
Col.  P.  Von  Leicbt,  chairman  of  the 
schools,  for  the  success  of  the  work,  and 
also  to  his  amiable  wife,  the  latter 
having  attended  daily  the  sewing  school  at 
the  Hacienda  and  personally  supervised 
the  work  of  every  pupil  with  a  degree  of 
skill  and  intelligence  possessed  by  few 
pupils.  Another  commendable  fact  is  that 
the  instruction  was  all  given  by  home 
talent  and  the  results  are  so  encou  raging 
that  there  will  be  a  renewal  of  the  work 
next  year  at  the  summer  vacation. 

The  following  extracts  from  the  report  of 
Col.  Von  Leicht  will  prove  of  general  in- 
terest : 

"J.  B.  Randol,  Esq. — DeakSib:  I  have 
the  honor  to  submit  herewith  a  report  on 
the  'technical  schools'  at  New  Almaden 
which  were  started  this  year  under  your 
ausninps  • 


Oi 


•  \     "The  schools  commenced  on  the  7th    of 

■  July  and  continued  regularly  until  the  22d 
;:jOf  August,  a  term  of  seven   weeks,  limited 

■  by    the    term    of   vacation    in    the   public 
7\  school,  which  be*un  on  Julv  1st  and  ended 

1  August       31,       1890.         The       technical 
^schools     were     established     on    the    Hill 
las  well  as  at  the  Hacienda,  and  instruction 
was  given  in  plain  cooking,  sewing,  carpen 
;9try  and  blacksmith  work,  both  on  the  Hill 
iand  at  the  Hacienda.      The  daily  course  of 
instruction  was    limited    to   iwo  hours,  for 
five  days  in  each  wee*.  Saturday   being  al- 
lowed as  a  holiday. 

THE    INSTBUCTOBS. 

"Seven  weeks,  or  thirty-five  school  days, 
constituted  the  whole  term.      The  sewing 
school  on  the  Hill,  attended   by  the  largest 
number  of  pupils,  fifty-one   in    the   begin- 
ning, was   instructed    by  Mrs.  John  Trus- 
cott,  assisted  by  Miss  Minnie  Gilbert.    The 
large  number  of  pupils  made   it  necessary 
to  divide  the  class  into  two   divisions  one 
being  taught  in  the  forenoon  and  the  o'ther 
in  the  afternoon.      A  similar  division  was 
made  in  the  cooking  school,  the  carpenter 
school  and    the    blacksmith   school.    The 
pupils  at  the  Hacienda  not  being  so  numer- 
ous the   classes    there   were   not  divided 
The  cooking  school    on    the    Hill    was  in- 
structed by  Mrs.    Lizzie    Roberts;  the  car- 
penter school  on  the  Hill  was  instructed  by 
Angel  Delmeastro;  the  blacksmith    school 
on  the  Hill  was  instructed  fey  John  Harrv. 
"At  Hacienda  the  sewing  school  was  in- 
structed   by    Mary  Higgins;    the   cooking 
school;  was  instructed  by  Miss  Lottie  Bul- 
more :  the  carpenter  school  was  instructed 
by  Chas.  Buzza;  and  the  biacksmith  school 
was  instructed  by  Chas.  Higgins. 

COURSE   OF    IN8TBUCTION. 

"The  course  of  instruction  at  these 
schools  was :  Sewing  school— straight  seams, 
hems,  and  whip  seams,  gathering,  button- 
holes, patchwork  and  tucking;  cooking 
school— bread-making,  puddings,  pastry, 
cakes,  roasting  meats  and  cooking  beans ; 
carpenter  school— use  of  the  chisel,  saw 
and  plane,  cross-cut  and  rip-sawing  driv- 
ing nails,  making  boxes,  paring  with  chisel 
chamfering,  making  lap  joints,  mortising 
and  mitre  joints,  dovetailidg,  planing  to  di- 
mensions ;  blacksmith  school— heating  and 
shaping  iron,  making  bolts,  staples,  clev- 
ises, hooks,  welding,  making  links,  temper- 
ing steel,  drilling  holes,  making  washers 
and  tapping  nuts. 

HILI,  SCHOOLS. 

"The  sewing  school  enrolled  fifty-one 
pupils ;  thirteen  of  these  attended  school 
in  July  only,  leaving  thirty-eight  pupils  at 
the  end  of  the  term.  Total  days'  attend- 
ance, 977 ;  average  for  each  pupil  enrolled, 
19.16  days.  This  average  was  exceeded  by 
twenty-nine  pupils;  twelve  of  these  more 
than  twenty-nine  days. 

"The  cooking  school  enrolled  thirty-three 
pupils.    Fifteen  of    these  attended  school 
in    July  only,  and    one   pupil  in  August 
only,  seventeen  pupils  being  present  at  the 
end  of  the  term.     Total  days'  attendance 
324;    average   for   each    pupil,  9.82  days 
Seventeen  pupils  exceeded  this  average  •  of 
these  two   pupils  more  than  twenty  days 
and  one  pupil  over  thirtv  days.      Pupils' 
were    given    permission    to    attend    both 
classes  of  instruction,  sewing  and  cooking 
Twenty  pupils  were  enrolled  in  both  classes'; 
at  the   end    of   the    term    only   nine  were 
present  iu  both  classes. 

"The  carpenter  school  enrolled  thirty-six 
pupils,  twelve  of  which  attended  school  in 
July  only,  leaving  twenty-four  pupils  pres- 
ent at  the  end  of  the  term.  Total  days  at- 
tendance, 791 ;  average  for  each  pupil  en- 
rolled, twenty  -  two  days.  Twenty-two 
ils  exceeded  this  average;  of  these  thir 


teen   pupils    attending  school  thirty    days 
and  over. 

"The  blacksmith  school  enrolled  twenty- 
one  pupils,  and  all  were  present  at  the  end 
of  the  term.  The  total  days  attendance 
was  698;  average  for  each  pupil,  33.24-100 
days.  Thirteen  pupils  attended  school 
each  day  of  the  term,  and  only  three  pupils 
for  less  than  thirty  days. 

HACIENDA   SCHOOLS. 

"The  sewing  school  enrolled  twenty-six 
pupils,  eighteen  of  which  were  present  at 
the  end  of  the  term.  Eight  pupils  attended 
school  in  July  only.  Total  days  attend- 
ance, 574;  average  per  scholar  enrolled,  26. 
Fourteen  pupils  exceeded  this  average. 

"The  cooking  school  enrolled  thirteen 
pupils,  nine  being  present  at  the  end  of  the 
term.  Total  days  attendance.  351 ;  average, 
27  days.  Nine  pupils  exceeded  this  average, 
and  seven  of  these  attended  school  every 
day  of  the  term.  Eleven  pupils  enrolled  in 
the  sewing  and  cooking  schools  at  the  same 
time,  and  nine  of  these  were  present  at  the 
end  of  the  term. 

''The  carpenter  school  enrolled  thirteen 
pupil.",  and  had  eleven  present  at  the  end  of 
the  term.  Total  days  attendance,  339;  aver- 
age, 26  days—exceeded  by  eleven  boys;  of 
these  seven  attended  school  more  that  30 
days. 

"The  blacksmith  school  enrolled  twelve 
pupils,  eight  of  which  were  present  at  the 
end  of  the  term.  Total  days  attendance, 
212;  average,  17%  days— exceeded  by  six 
boys ;  only  one  of  these  attended  school 
*very  day  of  the  term. 

THE     PRIZES. 

"The  distribution  of  prizes  has  been  made 
by  the  several  committees  after  a  careful 
inspection  of  the  work  done  by  the  pupils, 
the  age  of  the  pupil  having  been  taken  in 
consideration.  Altogether  the  work  done 
by  the  pupils  is  very  creditable,  considering 
their  age,  and  the  short  term  of  instruction, 
and  some  pupils  have  shown  much  intelli- 
gence and  great  aptitude." 

The  foil  wing  prizes  were  awarded  in  the 
Hill  schools:  Sewing — Janie  Martin,  An- 
nie Harrower,  first  prizes,  each  $3.  Bertha 
Tregoning,  Dora  Dunstan,  A.  Cistema,  A. 
A.  Collins,  Lizzie  Drew,  second  prizes,  each 
$2.  Lena  Toy,  Julia  Smith,  Esperanza 
Montijo,  Edith  Drew,  Annie  Biswarick, 
Philippa  Harris,  C.  Cistema,  Ethel  Che- 
quin,  Ellen  Harris,  third  prizes,  each  $1. 
Annie  Bennetts,  Annie  Hoking,  attendance, 
each  $1.  Selina  Odgers,  Mabel  Collins, 
Isabel  Mendizabal,  each  60  cents.  Total: 
Two  first  prizes,  $6;  five  second  prizes,  $10; 
nine  third  prizes,  $9;  attendance,  $2;  be- 
havior, $1.50,— $2§  50. 

Cooking— Maud  Eslick,  first  prize,  $3; 
Janie  Geach,  Annie  Tonkin,  second  prize, 
$2;  Lena  Toy,  Esperanza  Montijo,  Edith 
Drew,  third  prize,  $1;  Nellie  Bone,  Rosa 
Moreno.  Eliza  George,  attendance,  75  cents  j 
Nellie  Berryman,  50  cents.  Total:  One 
first  prize,  $3;  two  second  prizes,  $4;  three 
third  prizes,  $3;  attendance,  $2.25;  be- 
havior, 50  cents— $12.75. 

Carpenters— Chas.  Bone,  first  prhje,  $3; 


kin,  second  prize,  $2;  John  Delmastro, 
Willie  Odgers,  J  as.  Job,  Joe  Montijo,  Harry  I 
TerriH  tbire  prize.  $1 ;  John  James,  Frank 
Gambia,  Miguel  Pena,  Fred  Andrews,  at- 
tendance. 75  cents;  John  Beswarick,  Benny  I 
Doidge,  50  cents.  Total:  One  first  prize, 
$3-  three  second  prizes,  $6;  five  third 
prizes,  $5;  attendance,  behavior.  $4-  $18. 

Blacksmiths  —  Harry  Woolcock,  first 
prize  $3;  Willie  Harry.  John  Bone,  Johnnie 
Kemp,  second  prize,  $2;  Tommy  Hams 
Willie  Tregoning,  Arthur  Montijo.  third 
prize.  $1;  Josie  Harris,  Santiago  Garcia, 
Cruz  Pena,  Willie  Pascoe.  Joe  Moreno,  <5 
cents.  Total:  One  first  prize,  $3;  three 
second  prizes,  $6;  three  third  prizes,  $3;  at- 
tendance, $3.75-$15.75.      ■■'.--. 

The  prizes  in  the  Hacienda  schools  were 
i  as  follows:  Sewing- Annie  Buzza,  n.-st 
prize,  $3;  Josie  Cantua.  Llllie  Buzza,  second 
prize,  each  $2;  Mabel  Barrett  Erva  Mc- 
Comas,  Livie  Higgins.  Rosie  Higgms,  1 
third  prizes,  each  $1;  attendance-Maggie 
Lawlor,  Mable  Buzza,  $1 ;  Came  Lawlor,  50 
cents.  Total :  One  first  prize,  $3 ;  two  sec- 
ond prizes  $4,  four  third  prizes,  $4;  attend- 
ance,|$2.50-$13.50. 

Cooking— Blanche  Bairett,  first  prize,  $3; 
Lottie  Buzza,  second  prize.  $2;  Mabel  Bar- 
rett, third  prize,  $1;  Phillippa  Barrett,  at- 
tendance, 75  cents.    Total,  $6.75. 

Carpenters-George  Carson,  first  prize, 
$3;  John  Stile,  second  prize,  $2;  Alma  Bul- 
more,  H.  Dahlgren,  (each  $1).  $2;  J.  Ander- 
son, attendance,  $1.    Total,  $8. 

Blacksmiths— Jos.  Hancock,  first  prize, 
$3:  Peter  Barrett,  second  prize,  $2;  Wu, 
Lawlor,  third  prize,  $1;  F.  McComas,  at 
tendance,  $1.    Total.  $7. 


JAM  11  I940 


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